Results 51 to 60 of about 211 (101)

Gender inequality in the culinary profession in tourism from the perspective of university students with working experiences in culinary. [PDF]

Front Sociol
Türkmendağ T, Karaman N.
europepmc   +1 more source

Mass food challenges in a vacant COVID-19 stepdown facility: Exceptional opportunity provides a model for the future. [PDF]

Pediatr Allergy Immunol, 2021
Byrne AM, Trujillo J, Fitzsimons J, Mohammed T, Ghent R, O'Carroll C, Coghlan D, Hourihane JO, Alsalemi A, Cassidy A, Corbet E, Creighton R, d'Art Y, Farren L, Flanagan R, Flynn N, Franklin R, Gray C, Harding P, Hendrick C, Heraghty F, Hurley S, Kavanagh V, Lad D, Leddy K, Lewis S, McGlynn T, O'Connor D, O'Neill P, O'Shea O, O'Toole A, Quinn R, Reid A, Russell A, Ruth E, Rynne A, Sanneerappa PB, Sheehan M, Thompson C, Tobin C, Trayer J, Wallace A, Walsh N, Wilson F, Children's Health Ireland (CHI) Food Challenge Initiative Team.   +44 more
europepmc   +1 more source

Computational gastronomy: capturing culinary creativity by making food computable. [PDF]

NPJ Syst Biol Appl
Bagler G, Goel M.
europepmc   +1 more source

Suicide among hospitality workers in Australia, 2006-2017. [PDF]

Soc Psychiatry Psychiatr Epidemiol, 2022
Burnett ACR, Wong Q, Rheinberger D, Zeritis S, McGillivray L, Torok MH.   +5 more
europepmc   +1 more source

Characterizing food environments of hospitals and long-term care facilities in the Netherlands: a mixed methods approach. [PDF]

BMC Health Serv Res
Wierda JJ, de Vet E, Troost E, Poelman MP.   +3 more
europepmc   +1 more source

From restaurant to cloud kitchen: Survival of the fittest during COVID-19 An empirical examination. [PDF]

Technol Forecast Soc Change, 2022
Kulshreshtha K, Sharma G.
europepmc   +1 more source

PIG-A gene mutation as a genotoxicity biomaker in polycyclic aromatic hydrocarbon-exposed barbecue workers. [PDF]

Genes Environ, 2021
Cao Y, Xi J, Tang C, Yang Z, Liu W, You X, Feng N, Zhang XY, Wu J, Yu Y, Luan Y.   +10 more
europepmc   +1 more source

Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant. [PDF]

Int J Hosp Manag, 2021
Chang HS, Capuozzo B, Okumus B, Cho M.
europepmc   +1 more source

Using time-driven activity-based costing in restaurant business: Levelled application of a case study. [PDF]

Heliyon
Enes K, Koşan L.
europepmc   +1 more source