Sökning: "Culinary Arts and Meal Science"
Visar resultat 11 - 15 av 23 avhandlingar innehållade orden Culinary Arts and Meal Science.
11. Improved Meal Offerings in Tourist Destinations Provided by Professional Practitioners
Sammanfattning : Restaurants are central to the growth of a tourist destination, and rural, small-restaurant owners/managers are important actors in the development of attractive meal offerings. There is a lack of research scrutinising the skills and knowledge that may contribute to the growth of small-sized restaurant businesses. LÄS MER
12. Food - traditions and thinking : focus group interviews with women from Bosnia-Herzegovina and Somalia
Sammanfattning : .... LÄS MER
13. Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques
Sammanfattning : The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. LÄS MER
14. Drivers of customers' service experiences : a customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities
Sammanfattning : It is essential for service companies to understand how their customer service experiences are formed. This is especially important since service experiences are highly subjective and involve customers cognitively, emotionally and behaviorally. LÄS MER
15. Måltidsgörarens utmaningar : komplexiteten i det medvetna måltidsgörandet
Sammanfattning : I denna avhandling synliggörs måltidsgörarna, en omfångsrik grupp med skilda kompetenser och yrkesprofessioner. Det gemensamma är att alla är delaktiga i måltidsgörandet genom planering, tillagning och service av måltider serverade i olika verksamheter. LÄS MER