This work is licensed under the Creative Commons Attribution 4.0 International License.
Dunstall, Simon, Manzini, Riccardo, Ferrari, & Emilio, et al. (2017). Design and control of food job-shop processing systems a simulation analysis in the catering industry. International Journal of Logistics Management.Search in Google Scholar
Stefano, Penazzi, Riccardo, Accorsi, Emilio, & Ferrari, et al. (2017). On the design and control of food job-shop processing systems: a simulation analysis in the catering industry. International Journal of Logistics Management.Search in Google Scholar
Liz, M. M., & Marques, A. R. (2020). Accuracy of portion size estimation by canteen and school staff on school meals. European Journal of Public Health(Supplement_5), Supplement_5.Search in Google Scholar
Laboratory, R., ENSI, Tunis, Tunisia, INSAT, & Carthage, U. O. (2017). Model driven engineering for quality of service management. Journal of Database Management.Search in Google Scholar
Donadini, G., Spigno, G., & Porretta, S. (2021). Preschooler liking of meal components: the impact of familiarity, neophobia, and sensory characteristics. Journal of Sensory Studies(3).Search in Google Scholar
João Costa Leite, Keating, E., Pestana, D., Virgínia Cruz Fernandes, Maia, M., & Sónia Norberto, et al. (2017). Iodine status and iodised salt consumption in portuguese school-aged children: the iogeneration study. Nutrients.Search in Google Scholar
Belén Derqui, Grimaldi, D., & Fernandez, V. (2020). Building and managing sustainable schools: the case of food waste. Journal of Cleaner Production.Search in Google Scholar
Steen, Hjordis, Malefors, Christopher, Roos, & Elin, et al. (2018). Identification and modelling of risk factors for food waste generation in school and pre-school catering units. Waste Management.Search in Google Scholar
Troiano, G., Servegnini, M., Cirrincione, M. L., Frittoli, E., Firmi, A. M., & Clasadonte, V. (2020). A “flower” to improve the lunch at school. European Journal of Public Health(Supplement_5), Supplement_5.Search in Google Scholar
Martins, M. L., Rodrigues, S. S. P., Cunha, L. M., & Rocha, A. (2020). Factors influencing food waste during lunch of fourth-grade school children. Waste Management(113-), 113.Search in Google Scholar
Dayong, N., Mikhaylov, A., Bratanovsky, S., Shaikh, Z. A., & Stepanova, D. (2019). Mathematical modeling of the technological processes of catering products production. Journal of Food Process Engineering(1).Search in Google Scholar
Jevsnik, M., & Raspor, P. (2022). Food safety knowledge and behaviour among food handlers in catering establishments:a case study. British food journal.Search in Google Scholar
Bray, J., Hartwell, H., Price, S., Viglia, G., Kapuscinski, G., & Appleton, K., et al. (2019). Food information presentation: consumer preferences when eating out. British Food Journal, 121(8), 1744-1762.Search in Google Scholar
Barocco, G., Patussi, V., Cella, M., Germano, D., & Calabretti, A. (2019). Integrated guide for public procurement and private contracts of collective catering system and sdgs. The European Journal of Public Health, 29(Supplement_4).Search in Google Scholar
Wang, S., Yang, L., Yao, Y., Zhang, Q., & Shang, P. (2022). Equity-oriented vehicle routing optimization for catering distribution services with timeliness requirements. IET intelligent transport systems(2), 16.Search in Google Scholar
Liu, B., Zhang, M., Sun, Y., & Wang, Y. C. (2019). Current intelligent segmentation and cooking technology in the central kitchen food processing. Journal of Food Process Engineering(1), e13149.Search in Google Scholar
Wang, X., & Jin, Q. (2015). Scientific management of frying process in catering industry and quality control of frying oil. Journal of Chinese Institute of Food Science and Technology, 15(1), 1-5.Search in Google Scholar
Peng, J., Li, R., Yang, T., Yang, C., Xia, R., & Wang, X. (2019). Analysis and design of shaxian snack catering management information system. Research in Economics and Management(1).Search in Google Scholar
Fekete-Frojimovics, Z., Lenkovics, B., K.M. Horváth, Kocsis, T. J., & Lugasi, A. (2018). Study of basic taste recognition among the tourism and catering management students of the budapest business school. Elelmiszervizsgalati Kozlemenyek, 64(2), 2015-2028.Search in Google Scholar
Rathi, N., Riddell, L., & Worsley, A. (2018). The role of indian school canteens in nutrition promotion. British Food Journal.Search in Google Scholar
Matela, H., Yadav, S. S., & Menon, K. (2024). Robust implementation of school food policy is needed to improve nutritional outcomes of children in european and western pacific countries: a systematic review. Nutrition, 122.Search in Google Scholar
Aslanyan, L. A., & Demirchyan, A. (2019). Attitudes, norms and behaviors enhancing unhealthy food choices of high school students in armenia. The European Journal of Public Health.Search in Google Scholar
Ji, Y. G., & Ko, W. H. (2022). Developing a catering quality scale for university canteens in china: from the perspective of food safety. Sustainability, 14.Search in Google Scholar
Toth, A. J., Kajtor, M., Kasza, G., Battay, M., Bittsanszky, A., & Suth, M. (2024). Gluten contamination survey on school kitchen surfaces and identification of the food handling practices limiting cross-contamination with gluten. Food Control, 160.Search in Google Scholar
Alfonso Vargas-Sánchez, Vigolo, V., Bonfanti, A., & Rossato, C. (2023). Improving online food ordering and?delivery service quality by?managing customer expectations: evidence from italy. British Food Journal, 125(13), 164-182.Search in Google Scholar
Patterson, E., Quetel, A. K., Lilja, K., Simma, M., & Elinder, L. S. (2013). Design, testing and validation of an innovative web-based instrument to evaluate school meal quality. Public Health Nutrition, 16(6), 1028-1036.Search in Google Scholar
Jie Peng,Ran Li,Tianyi Yang,Changhui Yang,Rongchi Xia & Xinguang Wang.(2019).Analysis and Design of Shaxian Snack Catering Management Information System.Research in Economics and Management(1),44-44.Search in Google Scholar
Robert Edgar Smith Ed.D.(2013).A Historiographical Study of the Curriculum of the Conrad N. Hilton College of Hotel and Restaurant Management, 1969–1986.Hospitality Tourism Educator(4),66-66.Search in Google Scholar
Abedian Mansour,Shirouyehzad Hadi & Davoodi Sayyed Mohammad Reza.(2024).Improving performance evaluation based on the balanced scorecard with data envelopment analysis and game theory approaches: a case study.Journal of Modelling in Management(4),1094-1113.Search in Google Scholar
Kwon Boh Youn.(2014).Gameness in SNS : Tetradic Analysis of the Classic Game Model.Journal of Korea Game Society(2),29-44.Search in Google Scholar
Mekdad Slime,Mohammed El Kamli & Abdellah Ould Khal.(2024).Analyzing cooperative game theory solutions: core and Shapley value in cartesian product of two sets.Frontiers in Applied Mathematics and Statistics.Search in Google Scholar