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A Cost-Effective Quantity Food Lab through the Use of Shared Resources
1 references·4 citing·21 second hop
A Cost-Effective Quantity Food Lab through the Use of Shared Resources (1991)A Cost-Effective Quantity Food Lab throug…Handbook on Formative and Summative Evaluation of Student Learning (1972)Handbook on Formative and Sum…Preparing Future Foodservice Managers: Operational and Educational Characteristics of Student-Operated Restaurants (2022)Preparing Future Foodservice …Hospitality Education Program Student-Operated Restaurants: An Applied Analysis (2021)Hospitality Education Program…Assessing Quality of Food, Service and Customer Experience at a Restaurant: the Case of a Student-Run Restaurant in the USA (2017)Assessing Quality of Food, Se…Retrenchment as a Force for Achieving Creativity in Hospitality Education (1993)Retrenchment as a Force for A…The Logic of Collective Action (1965)STUDENT PERCEPTION OF LABORATORY EXPERIENCES IN QUANTITY FOOD PRODUCTION MANAGEMENT (1990)Chronicle of Higher Education (1996)How much does labour turnover cost? (2010)The Additive Effects of Semistructured Classroom Activities on Student Learning: An Application of Classroom-Based Experiential Learning Techniques (2000)Bridging the Divide Between Theory and Practice (2005)Three Approaches to Qualitative Content Analysis (2005)The Influence of Entrepreneurial Desires and Self-Efficacy on the Entrepreneurial Intentions of New Zealand Tourism and Hospitality Students (2021)Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study (2023)The United States Department of Agriculture (1912)Book Review: Focus Groups: A Practical Guide for Applied Research (1989)Designing and Conducting Mixed Methods Research (2010)SERVQUAL: A multiple-Item Scale for measuring consumer perceptions of service quality (1988)Refinement and reassessment of the SERVQUAL scale. (1991)Service Quality, Profitability, and the Economic Worth of Customers: What We Know and What We Need to Learn (2000)Beyond the shadow of a doubt: The effect of consumer knowledge on restaurant evaluation (2018)Impact of Food and Beverage Quality on Passenger Satisfaction in Indian Railways (2020)Predictors and outcome of customer satisfaction: moderating effect of social trust and corporate social responsibility (2021)Attitudes towards science: A review of the literature and its implications (2003)Professional Development in Integrating Technology Into Teaching and Learning: Knowns, Unknowns, and Ways to Pursue Better Questions and Answers (2007)Research Methods in Business Studies (2020)
this work references cited by second hop

References

  • 1972Handbook on Formative and Summative Evaluation of Student Learning1,819 cited

Cited by

  • 2017Assessing Quality of Food, Service and Customer Experience at a Restaurant: the Case of a Student-Run Restaurant in the USA43 cited
  • 2021Hospitality Education Program Student-Operated Restaurants: An Applied Analysis5 cited
  • 1993Retrenchment as a Force for Achieving Creativity in Hospitality Education4 cited
  • 2022Preparing Future Foodservice Managers: Operational and Educational Characteristics of Student-Operated Restaurants2 cited

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