Expanding the food service curriculum: Who has added fine dining to the menu?

Journal of Culinary Science and Technology

Volumn 4, Issue 1, 2006, Pages 53-68

  Gustafson, Catherine M ^a   Love, Curtis ^b   Montgomery, Rhonda J ^b  

^a UNIVERSITY OF SOUTH CAROLINA   (United States)

^b UNIVERSITY OF NEVADA   (United States)

Author keywords

Fine dining; Food laboratories; Full service restaurant; Hospitality curriculum

Indexed keywords

EID: 73049113980     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1300/J385v04n01_07     Document Type: Article

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