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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.
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The introduction of the 100% customer satisfaction guarantee training program for the employees of Charlie K's Restaurant and O'Leary's PubRaskin, Stacey L. January 1998 (has links) (PDF)
Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 1998. / Includes bibliographical references.
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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.
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Qualitative study of the validation of topics and competencies in the Mise-en-place Culinary Skills Training ProgramCarrier, Paul J. January 1999 (has links) (PDF)
Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 1999. / Includes bibliographical references.
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Microbiological and physical qualities of beef loaf after varying end point temperature of initial cooking in a simulated cook/chill foodservice systemDahl, Carol Anne. January 1977 (has links)
Thesis--Wisconsin. / Includes bibliographical references (leaves 295-300).
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Implementation and evaluation of an interactive food cost control system in a health care foodservice operationHicks, 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).
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Alternative forecasting techniques with applications to food systems managementLópez 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.
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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).
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Nutritional and microbiological quality of whipped potatoes following pre-service holding as would occur in a conventional foodservice systemSnyder, 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.
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Heat transfer during cooling of entrees chilled in bulk in cook/chill foodservice systemsRollin, Jane Louise, January 1976 (has links)
Thesis--Wisconsin. / Includes bibliographical references (leaves 152-156).
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