Leveraging an Experience-Based Codesign Approach to Improve the Inpatient Food Service Experience. [PDF]
Abid MH, Shehri NA, Din SMSU, Nofeye JA.
europepmc +1 more source
A Customer Service Design Case Study: Insights on Customer Loyalty in the Brazilian Food Sector
Marketing managers of local and international food companies have realized that what they offer to customers go well beyond the characteristics and attributes of the products their companies manufacture and market.
Florencio de Almeida, Ione Lucia +1 more
core +1 more source
Perspective: Challenges and Strategies to Reduce the Sodium Content of Foods by the Food Service Industry. [PDF]
Trumbo PR +4 more
europepmc +1 more source
The perceptions of food service staff in a nursing home on an upcoming transition towards a healthy and sustainable food environment: a qualitative study. [PDF]
Hoefnagels FA +3 more
europepmc +1 more source
Imitation in Food and Food Service
openaire +2 more sources
Fostering food safety culture in food service organizations: the synergistic role of spirituality and safety climate. [PDF]
Chen X.
europepmc +1 more source
"This booklet outlines the main steps that potential food stamp users must follow in order to take part in this food help program" (p. 1)
United States. Department of Agriculture. Food and Nutrition Service.
core
Temporal Screening of High-Risk Food Service Inspections in New York State, 2023-2025: A Case Study Using Multimodal Evidential Learning. [PDF]
Cai ZH, Tsai WC.
europepmc +1 more source
Development of the Menu Assessment Scoring Tool (MAST) to Assess the Nutritional Quality of Food Service Menus. [PDF]
Pulker CE +8 more
europepmc +1 more source
Assessment of the Presence, Content, and Gaps in Municipal Food Service Guidelines: An Analysis of Policies in the 20 Most Populous U.S. Cities, 2017-2023. [PDF]
Oza-Frank R +5 more
europepmc +1 more source

