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Food Service Technology

ISSNs: 1471-5732, 1471-5740
Source type: journal
Publisher: Wiley
Fully OA: No
DOAJ: No
OpenAlex ID: S143656909
Eating Out. Social Differentiation, Consumption and Pleasure
2001 · Alan Warde, Lydia Martens · Food Service Technology · 464
The Cambridge World History of Food
2001 · Kenneth F. Kiple, Kriemhild Coneè Ornelas · Food Service Technology · 423
The dining experience: do restaurants satisfy customer needs?
2004 · Tommy D. Andersson, Lena Mossberg · Food Service Technology · 228
Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies
2004 · Barry Michaels, Cheryll Keller, et al. · Food Service Technology · 130
European Gastronomy into the 21st Century
2002 · Cailein Gillespie, John Cousins, et al. · Food Service Technology · 97
Culinary arts and meal science – a new scientific research discipline*
2004 · Inga‐Britt Gustafsson · Food Service Technology · 86
Food Cravings and Addiction
2002 · Marion M. Hetherington, John S.A. Edwards · Food Service Technology · 70
Handling money and serving ready‐to‐eat food
2002 · Barry Michaels · Food Service Technology · 66
Domestic cooking practices and cooking skills: findings from an English study*
2003 · Frances Short · Food Service Technology · 65
Rapid, inexpensive, actionable concept generation and optimization: the use and promise of self‐authoring conjoint analysis for the food service industry
2001 · Howard R. Moskowitz,, Alex Gofman,, et al. · Food Service Technology · 65
Feast ‐ A History of Grand Eating
2002 · Roy Strong · Food Service Technology · 60
Perceived flavour changes in white wine after tasting blue mould cheese
2002 · I. T. Nygren, I.‐B. Gustafsson, et al. · Food Service Technology · 59
Perceptions of the first time restaurant customer
2001 · Nick Johns, Jack Kivela · Food Service Technology · 59
Organizational culture and performance – evidence from the fast food restaurant industry
2005 · Torvald Øgaard, Svein Larsen, et al. · Food Service Technology · 57
Effects of vacuum packaging on the physical quality of minimally processed potatoes
2003 · Ada M. C. N. Rocha, Emilie C. Coulon, et al. · Food Service Technology · 52
Consumer acceptance of irradiated foods: dawn of a new era?
2002 · Frances Elizabeth DeRuiter, Johanna Dwyer · Food Service Technology · 51
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Consumer acceptance and physicochemical quality of processed red sorrel/roselle (Hibiscus sabdariffa L.) sauces from enzymatic extracted calyces
2004 · Faye D’Heureux‐Calix, Neela Badrie · Food Service Technology · 49
A comparative analysis of ‘plated’ and ‘bulk trolley’ hospital food service systems*
2003 · Heather J. Hartwell, John S. A. Edwards · Food Service Technology · 48
Effects of tasting technique – sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese
2003 · Ingemar T. Nygren, Inga‐Britt Gustafsson, et al. · Food Service Technology · 47
Water temperature as a factor in handwashing efficacy
2002 · Barry Michaels, Vidhya Gangar, et al. · Food Service Technology · 47
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The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food
2004 · P. R. Klosse, J. Riga, et al. · Food Service Technology · 45
Perceived flavour changes in blue mould cheese after tasting white wine‡
2003 · Ingemar T. Nygren, Inga‐Britt Gustafsson, et al. · Food Service Technology · 45
Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece
2003 · Nikolaos K. Andrikopoulos, George Boskou, et al. · Food Service Technology · 38
Food services trends in New South Wales hospitals, 1993–2001
2002 · Redemptor Mibey, Peter Williams · Food Service Technology · 37
Deskilling the domestic kitchen: national tragedy or the making of a modern myth?**
2003 · Phil Lyon, Anne Colquhoun, et al. · Food Service Technology · 36
Works count: 140
Citation count: 3,405
H-index: 30
I10-index: 65
2yr mean citedness:
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