NDLTD Global ETD Search
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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

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Showing 21 to 30 of 295 (0.036 seconds)

Spelling suggestions: "subject:"good service."" "subject:"food service.""

21

Impact of kitchen equipment and workplace layout on labor productivity in university campus foodservice operation /

Quin, Lei, January 1994 (has links)
Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 104-107). Also available via the Internet.
22

The introduction of the 100% customer satisfaction guarantee training program for the employees of Charlie K's Restaurant and O'Leary's Pub

Raskin, Stacey L. January 1998 (has links) (PDF)
Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 1998. / Includes bibliographical references.
Food service employees
23

Alcohol and illicit substance use in the food service industry assessing self-selection and job-related risk factors /

Zhu, Jinfei. January 2008 (has links)
Thesis (M.S.)--Ohio State University, 2008. / Title from first page of PDF file. Includes bibliographical references.
24

Qualitative study of the validation of topics and competencies in the Mise-en-place Culinary Skills Training Program

Carrier, Paul J. January 1999 (has links) (PDF)
Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 1999. / Includes bibliographical references.
Food service employees
25

Microbiological and physical qualities of beef loaf after varying end point temperature of initial cooking in a simulated cook/chill foodservice system

Dahl, Carol Anne. January 1977 (has links)
Thesis--Wisconsin. / Includes bibliographical references (leaves 295-300).
Food service Cooking (Beef)
26

Implementation and evaluation of an interactive food cost control system in a health care foodservice operation

Hicks, Zita Rae. January 1984 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1984. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 182-188).
Food service management.
27

Alternative forecasting techniques with applications to food systems management

López Soriano, Eduardo Manuel. January 1981 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1981. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
Food service management
28

The heat is on : variations among male and female chefs /

Wyatt-Hughes, Brandi. January 2009 (has links)
Thesis (M.A.)--Western Kentucky University, 2009. / Includes bibliographical references (leaves 56-57).
Cooking Food service
29

Nutritional and microbiological quality of whipped potatoes following pre-service holding as would occur in a conventional foodservice system

Snyder, Patricia Ollinger. January 1982 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1982. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
Cooking (Potatoes) Food service
30

Heat transfer during cooling of entrees chilled in bulk in cook/chill foodservice systems

Rollin, Jane Louise, January 1976 (has links)
Thesis--Wisconsin. / Includes bibliographical references (leaves 152-156).
Food service. Frozen foods.

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