Results 241 to 250 of about 785,866 (299)
How investors account for the quick and the dead
The British Journal of Sociology, EarlyView.
Frederick F. Wherry
wiley +1 more source
Foodservice Models and Nutrition Practices in Spinal Facilities: Insights and Opportunities for Improvement From a Pilot Multinational Survey. [PDF]
J Hum Nutr DietMorgan IB +4 more
europepmc +1 more source
Correction: Molagoda et al. Fermented Oyster (<i>Crassostrea gigas</i>) Extract Cures and Prevents Prednisolone-Induced Bone Resorption by Activating Osteoblast Differentiation. <i>Foods</i> 2022, <i>11</i>, 678. [PDF]
FoodsMolagoda IMN +5 more
europepmc +1 more source
Children's insights into nutritional culture and habits in Abu Dhabi. [PDF]
Front Public HealthMenon P +15 more
europepmc +1 more source
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Interacting with Computers, 1995
Abstract In recent years information system interface design has become increasingly dominated by the use of menus, with the majority of systems relying on static menus as their main dialogue structure. Alternatives to this interface style are explored, and through the discussion of an application developed in banking a number of alternative styles ...
Lynne E. Hall, Xavi Bescos
openaire +1 more source
Abstract In recent years information system interface design has become increasingly dominated by the use of menus, with the majority of systems relying on static menus as their main dialogue structure. Alternatives to this interface style are explored, and through the discussion of an application developed in banking a number of alternative styles ...
Lynne E. Hall, Xavi Bescos
openaire +1 more source
Menu-driven menu editor and associated menu system
Review of Scientific Instruments, 1988A menu-style user interface has been developed at Lawrence Livermore National Laboratory (LLNL) for distributed control, data acquisition, and data processing. A graphical menu editor, which is itself the first application of the menu system, is used to construct or modify menu hierarchies.
George G. Preckshot, David N. Butner
openaire +1 more source
International Journal of Contemporary Hospitality Management, 1995
Objectives of a menu include communication of the products available for sale, providing tangible evidence and selling. Managers must consider all these elements when they create a new menu. Focuses on menus as a sales tool in a full‐service restaurant.
John T. Bowen, Anne J. Morris
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Objectives of a menu include communication of the products available for sale, providing tangible evidence and selling. Managers must consider all these elements when they create a new menu. Focuses on menus as a sales tool in a full‐service restaurant.
John T. Bowen, Anne J. Morris
openaire +1 more source
Calorie Labeling on Menus and Menu Boards
JAMA, 2014The Viewpoint by Drs Block and Roberto on calorie labeling on menus and menu boards summarized the possible benefits of this health promotion policy. We would like to emphasize the importance of expanding current evaluations to understand the effect of calorie labeling across socioeconomic backgrounds.
Danja, Sarink +2 more
openaire +2 more sources