Abstract
The following four-way discussion was held on February 19, 1964, and involved these persons: Mr. H. Alexander MacLennan, well-known hotel executive, now a research associate at Cornell University; Prof. C. I. Sayles, Research Director, School of Hotel Administration, Cornell Univer sity ; Dr. Paul A. Buck, associate professor of Food Science, and Dr. Daniel F. Farkas, assist ant professor of Food Processing, New York State College of Agriculture, Cornell University.
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