Journal of Culinary Science & Technology, Volume 6, Issue 1 (2008)

Browse this journal
Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days

Journal of Culinary Science & Technology, Volume 6, Issue 1 (2008)

See all volumes and issues
Vol 22, 2024 Vol 21, 2023 Vol 20, 2022 Vol 19, 2021 Vol 18, 2020 Vol 17, 2019 Vol 16, 2018 Vol 15, 2017 Vol 14, 2016 Vol 13, 2015 Vol 12, 2014 Vol 11, 2013 Vol 10, 2012 Vol 9, 2011 Vol 8, 2010 Vol 7, 2009 Volume 6, 2008 Vol 5, 2006-2007 Vol 4, 2005 Vol 3, 1998-2005 Vol 2, 1996 Vol 1, 1994-1995
Download citations Download PDFs Download issue

Editorial Comments

Editorial
What is the Role of the Chef in Contemporary Society?
Joseph Hegarty
Pages: 1-4
Published online: 12 Oct 2008
First Page PreviewforWhat is the Role of the Chef in Contemporary Society? | Full Text | PDF (18.7 KB)
  • 380 Views
  • 1 CrossRef citations
  • 0Altmetric

Original Articles

Article
Marketing Locally Harvested Shrimp to South Carolina Coastal Visitors: The Development of a Culinary Tourism Supply Chain
Cynthia Deale, William C. Norman & Laura W. Jodice
Pages: 5-23
Published online: 12 Oct 2008
AbstractforMarketing Locally Harvested Shrimp to South Carolina Coastal Visitors: The Development of a Culinary Tourism Supply Chain | Full Text | References | PDF (270.2 KB)
  • 357 Views
  • 6 CrossRef citations
  • 0Altmetric
Article
Current Research of Interest to Culinary Educators and Culinarians
Joseph “Mick” La Lopa
Pages: 24-29
Published online: 12 Oct 2008
AbstractforCurrent Research of Interest to Culinary Educators and Culinarians | Full Text | References | PDF (28.4 KB)
  • 54 Views
  • 0 CrossRef citations
  • 0Altmetric
Article
Identifying Unethical Academic Behaviors of Students Studying Food Service, Hospitality, Tourism and Culinary Arts
Charles L. Calvert, Lynda Martin, Jeff Beck & Shin Yi Lin
Pages: 30-39
Published online: 12 Oct 2008
AbstractforIdentifying Unethical Academic Behaviors of Students Studying Food Service, Hospitality, Tourism and Culinary Arts | Full Text | References | PDF (44 KB)
  • 257 Views
  • 8 CrossRef citations
  • 0Altmetric

Miscellany

Web Sites of Interest to Culinarians and Culinary Educators
Robert E. Frash Jr.
Pages: 40-42
Published online: 12 Oct 2008
First Page PreviewforWeb Sites of Interest to Culinarians and Culinary Educators | Full Text | PDF (13.8 KB)
  • 32 Views
  • 0 CrossRef citations
  • 0Altmetric

Original Articles

Article
Understanding the Heat—Mentoring: A Model for Nurturing Culinary Talent
Máirtín Mac Con Iomaire
Pages: 43-62
Published online: 12 Oct 2008
AbstractforUnderstanding the Heat—Mentoring: A Model for Nurturing Culinary Talent | Full Text | References | PDF (75.5 KB)
  • 440 Views
  • 18 CrossRef citations
  • 0Altmetric
Article
Efficacy of HACCP-Based Food Handling Training Program for Front-Line Foodservice Workers: A Report on a Collaborative Work Between Regulatory Agencies and Academia
Hea-Ran L. Ashraf, Sandra Atwood, Jim Bloom, Dave Blaise & John Salazar
Pages: 63-76
Published online: 12 Oct 2008
AbstractforEfficacy of HACCP-Based Food Handling Training Program for Front-Line Foodservice Workers: A Report on a Collaborative Work Between Regulatory Agencies and Academia | Full Text | References | PDF (55.8 KB)
  • 163 Views
  • 2 CrossRef citations
  • 0Altmetric

Explore articles