Taking off & piling on : Restaurants take new approachesSLOAN, A. Elizabeth.Food technology (Chicago). 2004, Vol 58, Num 10, pp 20-27, issn 0015-6639, 8 p.Article

RESHAPING: RESTAURANT STRATEGIESSLOAN, A. Elizabeth.Food technology (Chicago). 2012, Vol 66, Num 10, issn 0015-6639, 32-45 [11 p.]Article

REINVENTING RestaurantsSLOAN, A. Elizabeth.Food technology (Chicago). 2008, Vol 62, Num 10, issn 0015-6639, 27-42 [9 p.]Article

Do customer complaints predict poor restaurant inspection scores? The experience in Alexandria, Virginia, 2004-2005GOODIN, Amanda Kate; KLONTZ, Karl C.Journal of food safety. 2007, Vol 27, Num 1, pp 102-110, issn 0149-6085, 9 p.Article

A taste of tomorrow on restaurant rowSLOAN, A. Elizabeth.Food technology (Chicago). 2006, Vol 60, Num 10, issn 0015-6639, 24-36 [9 p.]Article

Handling Practices of Fresh Leafy Greens in Restaurants: Receiving and TrainingCOLEMAN, Erik; DELEA, Kristin; EVERSTINE, Karen et al.Journal of food protection. 2013, Vol 76, Num 12, pp 2126-2131, issn 0362-028X, 6 p.Article

Die Firma Aschinger vor hundert Jahren: Zur Geschichte eines grossen Berliner Gastronomieunternehmens = The company Aschinger one hundred years ago: History of a large restaurant business in BerlinEISGRUBER, H.Archiv für Lebensmittelhygiene. 2004, Vol 55, Num 4, pp 79-80, issn 0003-925X, 2 p.Article

Expectations and surprise in a molecular gastronomic mealMIELBY, Line Holler; FRØST, Michael Bom.Food quality and preference. 2010, Vol 21, Num 2, pp 213-224, issn 0950-3293, 12 p.Conference Paper

Fishborne Zoonotic Trematodes in Raw Fish Dishes Served in Restaurants in Nam Dinh Province and Hanoi, VietnamTRAN THI KIM CHI; MURRELL, K. Darwin; MADSEN, Henry et al.Journal of food protection. 2009, Vol 72, Num 11, pp 2394-2399, issn 0362-028X, 6 p.Article

Restaurant Food Cooling Practices^tGREEN BROWN, Laura; RIPLEY, Danny; BLADE, Henry et al.Journal of food protection. 2012, Vol 75, Num 12, pp 2172-2178, issn 0362-028X, 7 p.Article

Rituels étoilés : La magie incarnée = Starry rituals : The embodied magicCLEMENT, M.-C.Autrement. Série mutations (1989). 1994, Num 149, pp 93-94, issn 1164-737XArticle

Customer Responses to Mandatory Menu Labeling at Full-Service RestaurantsAUCHINCLOSS, Amy H; MALLYA, Giridhar G; LEONBERG, Beth L et al.American journal of preventive medicine (Print). 2013, Vol 45, Num 6, pp 710-719, issn 0749-3797, 10 p.Article

Certified Kitchen Managers : Do They Improve Restaurant Inspection Outcomes?GATES, Sheryl C; MUTH, Mary K; KARNS, Shawn A et al.Journal of food protection. 2009, Vol 72, Num 2, pp 384-391, issn 0362-028X, 8 p.Article

Why Eat at Fast-Food Restaurants : Reported Reasons among Frequent ConsumersRYDELL, Sarah A; HARNACK, Lisa J; OAKES, J. Michael et al.Journal of the American Dietetic Association. 2008, Vol 108, Num 12, pp 2066-2070, issn 0002-8223, 5 p.Article

A preliminary evaluation of the effect of glove use by food handlers in fast food restaurantsLYNCH, Robert A; PHILLIPS, Margaret L; ELLEDGE, Brenda L et al.Journal of food protection. 2005, Vol 68, Num 1, pp 187-190, issn 0362-028X, 4 p.Article

Quality control in foodservice and the possibility for developing a quality control program for Chinese restaurantsWANG TIAN YOU.Journal of nutrition in recipe & menu development. 1994, Vol 1, Num 1, pp 37-45, issn 1055-1379Article

Chauffage par le sol sur 130 m2 dans un restaurant = Floor heating of a surface area of 130 sq.m. in a restaurantVALAIRE, P.Batirama (Saint-Thibery). 2001, Num 339, pp 38-39, issn 0767-9920Article

A Strategic Cleaning Assessment Program: Menu Cleanliness at RestaurantsJINKYUNG CHOI; ALMANZA, Barbara; NELSON, Douglas et al.Journal of environmental health. 2014, Vol 76, Num 10, pp 18-24, issn 0022-0892, 7 p.Article

Caloric effect of a 16-ounce (473-mL) portion-size cap on sugar-sweetened beverages served in restaurantsWANG, Y. Claire; VINE, Seanna M.The American journal of clinical nutrition. 2013, Vol 98, Num 2, pp 430-435, issn 0002-9165, 6 p.Article

Designing a National Restaurant Inspection Disclosure System for New ZealandFILION, Katie; POWELL, Douglas.Journal of food protection. 2011, Vol 74, Num 11, pp 1869-1874, issn 0362-028X, 6 p.Article

Consumer assessment of the safety of restaurants : The role of inspection notices and other information cuesHENSON, Spencer; MAJOWICZ, Shannon; MASAKURE, Oliver et al.Journal of food safety. 2006, Vol 26, Num 4, pp 275-301, issn 0149-6085, 27 p.Article

The role of value in the delivery process of hospitality servicesLEMMINK, J; DE RUYTER, K; WETZELS, M et al.Journal of economic psychology. 1998, Vol 19, Num 2, pp 159-177, issn 0167-4870Article

Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurantsHEDBERG, Craig W; JAY SMITH, S; KIRKLAND, Elizabeth et al.Journal of food protection. 2006, Vol 69, Num 11, pp 2697-2702, issn 0362-028X, 6 p.Article

Des travailleurs d'un CAT à la table du gratin parisienDAHAN, Luc; BENLOULOU, Guy.LIEN SOCIAL. 1997, Num 385, pp 10-11, issn 0994-1819Article

Restaurant trends heat up tableware marketZUCKERMAN, J.American Ceramic Society bulletin. 1995, Vol 74, Num 12, pp 59-63, issn 0002-7812Article