861 resultados para National Restaurant Association
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"July 11, 1996."
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Mode of access: Internet.
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"Prepared for the Manpower Administration, U.S. Department of Labor, under contract no.82-17-71-19."
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The population is spending increasing amounts of money for food away from the home. At the same time people are eating in a more healthful manner. The author discusses what the food service industry can and should do to better meet the needs and demands of consumers.
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Accreditation was previously defined as a voluntary process in which recognition is granted to educational programs which meet or exceed established standards of educational quality. One of the inherent problems in the application of the accreditation process lies in the identification of educational quality, an elusive and subjective concept which creates the fear of the accreditation process becoming equally subjective. The author discusses this fear, along with other misconceptions regarding the implementation of accreditation in hospitality management programs at the baccalaureate level, concluding a two-part series begun in the Spring 1985 issue.
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The rapid growth of the food service industry has redefined the role of the manager today. According to the executive director of the National Restaurant Association, future trends and pressures will accelerate these changes and necessitate a new look at these managers.
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Mode of access: Internet.
Proceedings Seventh National Symposium on Food Processing Wastes, April 7-9, 1976, Atlanta, Georgia.
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Mode of access: Internet.
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Selected water resources abstracts
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"A bill to incorporate the National reserve association of the United States, and for other purposes": p. 32-71.
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Mode of access: Internet.
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At head of title: National educational association.
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In 7 divisions, 1 and 7 originally issued July 18, 1930, and Nov. 26, 1929; each division with caption title: Symposium of test methods on coarse aggregates.