Occurrence sampling to measure entree production in a university residence hall foodservice
| dc.contributor.author | Choi, Vivien L. F. | en_US |
| dc.date.accessioned | 2015-12-31T21:48:35Z | |
| dc.date.available | 2015-12-31T21:48:35Z | |
| dc.date.issued | 1984 | en_US |
| dc.date.published | 1984 | en_US |
| dc.description | Call number: LD2668 .T4 1984 C56 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27232 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | EntreĢes (Cooking)--Labor productivity. | en_US |
| dc.subject.LCSH | Universities and colleges--Food service--Production control. | en_US |
| dc.subject.LCSH | Work measurement--Food service--Employees. | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | Occurrence sampling to measure entree production in a university residence hall foodservice | en_US |
| dc.type | Text | en_US |
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