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3.
Food safety education program for hospital foodservice workers
by Schulte, Tiffany Carole, M.S.  California State University, Long Beach. 2010: 112 pages; 1481770.
4.
Development of a nutrition-related curriculum for sustainable food waste management for foodservice operations
by Dair, Courtney, M.S.  California State University, Long Beach. 2015: 128 pages; 1597741.
5.
Benchmark of lamb quality in U.S. retail and foodservice markets
by Hoffman, Travis William, Ph.D.  Colorado State University. 2015: 122 pages; 3746168.
6.
HB 1347 and its relationship to foodservice outsourcing in Illinois public schools
by Brashear, Gary L., Ed.D.  Illinois State University. 2012: 102 pages; 3520922.
7.
Employer and Employee Implications for Certifications: An Application for Professional Food Servers
by Weber, Mary J., D.B.A.  Universite de Grenoble I (Universite Joseph Fourier) (France). 2006: 199 pages; 3442072.
9.
College students' attitudes, perceived consumer effectiveness and intention to dine at a green restaurant
by Iurkevych, Oksana, M.A.  California State University, Long Beach. 2011: 69 pages; 1504480.
10.
Vegetarian meals in the national school lunch program: Emploring the barrriers and facilitators
by Summers, Amber C., Ph.D.  The Johns Hopkins University. 2013: 239 pages; 3571741.
12.
Professionalism in Culinary Arts: Perceptions and Assessments for Training and Curricular Design
by Mack, Glenn R., Ed.D.  Nova Southeastern University. 2012: 206 pages; 3535705.
13.
A nutrition education program to change college dorm dwellers' eating patterns
by Henry, Mary E., M.S.  California State University, Long Beach. 2009: 66 pages; 1466105.
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Rebuilding local food systems: Marketing and economic implications for communities
by Gunter, Allie, M.S.  Colorado State University. 2011: 123 pages; 1503591.
17.
Subtly Disfavored Consumption and Its Impact on Consumer Identity
by Louie, Lauren Jennifer, Ph.D.  University of California, Irvine. 2015: 129 pages; 3688535.
18.
Pennsylvania wine and restaurants: Barriers and opportunities
by Dombrosky, James M., Ph.D.  Iowa State University. 2011: 142 pages; 3494015.
19.
A hospitality management student career planning guidebook
by Horton, Kimberley, M.A.  California State University, Long Beach. 2015: 77 pages; 1600054.
20.
Do School District Wellness Policies Matter to Address Childhood Obesity?
by Richards, Karin, Ph.D.  University of the Sciences in Philadelphia. 2016: 90 pages; 10585742.
23.
Global competency in hospitality management programs: A perfect recipe for community colleges
by Beer, David Jonathan, Ed.D.  National-Louis University. 2009: 276 pages; 3360114.
25.
A Training Program for Infant Feeding Room Technicians
by Hernandez, Marina, M.S.  California State University, Long Beach. 2017: 182 pages; 10690998.
28.
Influence of sugar sweetened milk and unsweetened milk on food group consumption
by Walker, Myrtis Harrington, M.S.  Middle Tennessee State University. 2013: 51 pages; 1538419.
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