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A Comparison of Nutrition Topics and Teaching Methods in Hospitality Management Programs in the United States and International Schools

One hundred forty-nine hospitality and culinary programs located in the U.S. and 49 hospitality and culinary programs located in other countries were examined to identify the differences of nutrition topics taught and teaching methods/resources used in undergraduate hospitality management and culinary programs.

Identiferoai:union.ndltd.org:unt.edu/info:ark/67531/metadc278784
Date08 1900
CreatorsChen, Fei, 1965-
ContributorsEmenheiser, Daniel, Thomas, L. Fred (Lawrence Fred), Tas, Richard Francis, 1950-
PublisherUniversity of North Texas
Source SetsUniversity of North Texas
LanguageEnglish
Detected LanguageEnglish
TypeThesis or Dissertation
Formatviii, 100 leaves: ill., Text
RightsPublic, Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved., Chen, Fei, 1965-

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