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.
| Identifer | oai:union.ndltd.org:unt.edu/info:ark/67531/metadc278784 |
| Date | 08 1900 |
| Creators | Chen, Fei, 1965- |
| Contributors | Emenheiser, Daniel, Thomas, L. Fred (Lawrence Fred), Tas, Richard Francis, 1950- |
| Publisher | University of North Texas |
| Source Sets | University of North Texas |
| Language | English |
| Detected Language | English |
| Type | Thesis or Dissertation |
| Format | viii, 100 leaves: ill., Text |
| Rights | Public, Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved., Chen, Fei, 1965- |
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