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Observation of food safety behavioral practices in foodservice employees after training and examination
(University of Missouri--Columbia, 2010)
Food establishments implement training to prevent the occurrence of food borne illness in their operation with the understanding that increased food safety knowledge will ignite appropriate situational response from foodservice employees and result...
Customer satisfaction, profitability, and firm value in the hospitality and tourism industry : an application of American Customer Satisfaction Index (ACSI)
(University of Missouri--Columbia, 2011)
This study investigates the effect of customer satisfaction on a firm's financial performance (i.e., profitability and a firm's value) in the hospitality and tourism industry. Considering the unique differences (e.g., ...
Temporary public eating places : food safety knowledge and practices
(University of Missouri--Columbia, 2010)
Food borne illness outbreaks are still a serious health problem in the US, even though the knowledge and training materials needed to prevent the outbreaks are readily available. It is important for those whose activities ...
American customers' expectations of service quality toward an Indian restaurant compared to an American restaurant
(University of Missouri--Columbia, 2010)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] The increasing number of immigrants in the USA has made the American society more diverse, making the increase in ethnic restaurants an interesting ...
An integrative approach to study the safety issues of food products imported from China
(University of Missouri--Columbia, 2012)
The role of China as one source of U.S. food imports is becoming more and more important, but in recent years there have been several serious incidents about safety issues of food imported from China. This dissertation ...