Chefs' perceptions of convenience food products in university food service operations
The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience fo...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
Virginia Tech
2017
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10919/78077 http://scholar.lib.vt.edu/theses/available/etd-12232013-130652/ |