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Open access

Research article

First published 2021-10

Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart

Juei-Ling Ho, Cheng-Fa Lin, Mei-Ying Lai [...]

Sage Open

Retricted access

Research article

First published 1988-07

The Multiple Menu Model for Developing Differentiated Curriculum for the Gifted and Talented

Joseph S. Renzulli

Gifted Child Quarterly

Retricted access

Research article

First published 1991-2

Menu Trends in the Quick Service Restaurant Industry During the Various Stages of the Industry Life Cycle (1919-1988)

H.G. Parsa, Mahmood A. Kahn

Journal of Hospitality & Tourism Research

Retricted access

Research article

First published 1992-2

Alternatives to the Exchange System for Teaching Meal Planning to Persons With Diabetes

Joyce Green Pastors

The Science of Diabetes Self-Management and Care

Retricted access

Research article

First published 2025-10

Can artificial intelligence (AI) chatbot tools be used effectively for nutritional management in obesity?

Hatice Merve Bayram, Zehra Margot Çelik, Hatice Kübra Barcın Güzeldere

Nutrition and Health

Retricted access

Research article

First published 2022-10

Health Security Planning: Developing the Cameroon National Action Plan for Health Security

Viviane Ndoungué Fossouo, Mohamed Moctar Mouliom Mouiche, Aline Labat [...]

Health Security

Retricted access

Research article

First published 2000-09

The Restaurant Game

Dallas Brozik, Alina Zapalska

Simulation & Gaming

Retricted access

Research article

First published 1996-1

Development of Geographic Information System-Based Pavement Management System for Salt Lake City

H.N. Lee, S. Jitprasithsiri, H. Lee [...]

Transportation Research Record: Journal of the Transportation Research Board

Retricted access

Research article

First published 2008-07

Manna from heaven: The exuberance of food as a topic for research in management and organization

Miguel Pina e Cunha, Carlos Cabral-Cardoso, Stewart Clegg

Human Relations

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Research article

First published 1966-2

Food Formulation and Cooking

Carl Rietz, J.J. Wanderstock

Cornell Hospitality Quarterly

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