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1

PENTINGNYA PERANAN SKILL DAN MENU KNOWLEDGE WAITER/WAITERS TERHADAP KEPUASAN PELANGGAN DI FOOD AND BEVERAGE SERVICE DEPARTEMENT

by Fitria Earlike AS, Tutut Mega Mukti Atalina
Published 2016-11-01

Subjects: “...Skill , Menu Knowlege , Guest Satisfaction...”
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Article

2

Nutrition information and its influence on menu choice within higher education establishments

by Charles H., Feldman, Heather, Hartwell, Joseph, Brusca, Haiyan, Su, Hang, Zhao
Published 2015

Subjects: “...Nutrition,Campus dining,Labeling,Menu...”

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3

Components of the menu planning process: the case of five star hotels in Antalya

by Faruk, Seyitoglu
Published 2017

Subjects: “...Tourism,Food,Qualitative methods,Menu planning,Five star hotels,Menu planning process...”

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4

Are restaurant menus vectors of bacterial cross-contamination? A pilot study in Turkey

by Saniye, Bilici, Hande, Mortas, Süleyman, Köse, Semra, Navruz Varli, Büsra, Ayhan
Published 2017

Subjects: “...Turkey,Restaurant,Environmental food hygiene,Menu cleanliness,Menu microbiological load,Hygiene...”

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5

Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment

by Machiel J. Reinders, Marlijn Huitink, S. Coosje Dijkstra, Anna J. Maaskant, Joris Heijnen
Published 2017-04-01

Subjects: “...Menu...”
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Article

6

Using the contribution margin aspect of menu engineering to enhance financial results

by Stephen M., LeBruto, Robert A., Ashley, William, Quain
Published 1997

Subjects: “...Contribution margin,Food cost percentage,Menu engineering...”

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7

Reference to healthy food menu on iOS platform

by Arrad, Fajri, Afan Galih, Salman
Published 2017

Subjects: “...Food,Health,Application,Illness,References,Menu...”

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8

Efektifitas Penyuluhan Terhadap Pengetahuan Ibu Balita Tentang Menu Seimbang Balita Di Posyandu Melati Desa Muara Langsat Kuantan Singingi 2016

by Syafriani Syafriani
Published 2018-07-01

Subjects: “...Menu Seimbang Balita...”
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Article

9

Barriers and facilitators to implementation of menu labelling interventions to support healthy food choices: a mixed methods systematic review protocol

by Claire Kerins, Jennifer McSharry, Catherine Hayes, Ivan J. Perry, Fiona Geaney, Colette Kelly
Published 2018-06-01

Subjects: “...Menu labelling...”
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Article

10

Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground

by Lucia Tarro, Magaly Aceves-Martins, Yolanda Tiñena, Joan Lluís Parisi, Xavier Blasi, Montse Giralt, Elisabet Llauradó, Rosa Solà
Published 2017-05-01

Subjects: “...Healthy menu choices...”
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Article

11

Menu engineering and activity-based costing

by Rossano, Linassi, Anete, Alberton, Sidnei Vieira, Marinho
Published 2016

Subjects: “...Restaurants,Activity based costs,Cost accounting,Menu engineering...”

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12

Attitudes and orientation toward vegetarian food in the restaurant industry

by Manuel, Rivera, Amir, Shani
Published 2013

Subjects: “...Vegetarianism,Restaurants,Attitudes,Managerial perspective,Menu choices,Vegetarians...”

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13

Hospital menu interventions: a systematic review of research

by Ella, Ottrey, Judi, Porter
Published 2016

Subjects: “...Hospitals,Systematic review,Patient satisfaction,Menu planning,Outcome assessment...”

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14

Comparing benefit- and attribute-based menu assortments: an exploratory study

by Eunjin, Kwon, Anna, Mattila
Published 2017

Subjects: “...Consumer behaviour,Experimental design,Perceived variety,Restaurant menu...”

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15

The Assessment Of Energy And Protein Needs Coverage In Hospitalized Patients

by Pandel Mikuš Ruža, Vičič Vid, Dahmane Raja
Published 2016-06-01

Subjects: “...energy nutritional value of the menu...”
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Article

16

Development and assessment of a web-based intervention for educating older people on strategies promoting healthy cognition

by Vanoh D, Ishak IH, Shahar S, Manaf ZA, Ali NM, Noah SAM
Published 2018-09-01

Subjects: “...healthy menu guide...”
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Article

17

Does using an à la carte or combo set menu affect the performance of a teppanyaki‐style restaurant?

by Chin‐Yi, Fang, Pao‐Yu (Jessie), Peng, Wei‐Ta (Woody), Pan
Published 2013

Subjects: “...Menu analysis,Meal category,Metafrontier approach,Metatechnology ratio,Financial performance,Food...”

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18

Web‐Based Diet Information System with Case‐Based Reasoning Capabilities

by S. D., Ravana, S., Abdul Rahman, H. Y., Chan
Published 2007

Subjects: “...Case‐Based Reasoning (CBR),diet,menu plan,Recommended Dietary Allowances (RDA),web systems...”

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19

Barriers to HACCP in hospitality: a global problem with global solutions?

by Joanne, Taylor, Theophilus, Akanji, AbdulAziz, Al Shaikh, Fran, Collison, Pamela, Whitehall
Published 2011

Subjects: “...,Solutions,HACCP,Menu‐Safe...”

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20

Strengthening national food control systems

by Katherine, Rostron
Published 2011

Subjects: “...Food safety,Hospitality,National food control systems,Management,HACCP,Menu‐safe...”

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