SCOPUS 정보 검색 플랫폼

Journal of the American Dietetic Association

Volumn 105, Issue 8, 2005, Pages 1261-1265

Prevalence of food production systems in school foodservice

(1) Brown, Denise M a,b

a University of Southern (United States)

b UNIVERSITY OF SOUTHERN MISSISSIPPI (United States)

Author keywords

[No Author keywords available]

Indexed keywords

APPARATUS, EQUIPMENT AND SUPPLIES; ARTICLE; CATERING SERVICE; COOKING; FOOD; FOOD HANDLING; HUMAN; INFORMATION PROCESSING; INSTRUMENTATION; KITCHEN; METHODOLOGY; ORGANIZATION AND MANAGEMENT; PREVALENCE; SAFETY; SCHOOL; STANDARD; STATISTICS; UNITED STATES;

CONSUMER PRODUCT SAFETY; COOKERY; COOKING AND EATING UTENSILS; DATA COLLECTION; EQUIPMENT AND SUPPLIES; FOOD; FOOD HANDLING; FOOD SERVICES; HUMANS; PREVALENCE; SCHOOLS; UNITED STATES;

EID: 23044449947 PISSN: 00028223 EISSN: None Source Type: Journal
DOI: 10.1016/j.jada.2005.05.010 Document Type: Article

Times cited : (6)

References (10)

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2
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- Cetron, M.¹ Davies, O.²

3
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- Greathouse, K.¹ Gregoire, M.²

4
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- Operational characteristics of hospital foodservice departments with conventional, cook-chill, and cook-freeze systems
- M. Nettles, M. Gregoire Operational characteristics of hospital foodservice departments with conventional, cook-chill, and cook-freeze systems J Am Diet Assoc 93 1993 1161 1163
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- Nettles, M.¹ Gregoire, M.²

5
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- Analysis of the decision to select conventional or cook-chill system for hospital food service
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6
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7
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- Total factor productivity modeling in hospital foodservice operations
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- Brown, D.¹ Hoover, L.²

8
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- American School Food Service Association American School Food Service Association Alexandria, VA
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9
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- Cook-chill technology's effect on employee job satisfaction and food quality
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10
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- Menu item acceptability in conventional and cook-chill food production systems
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.