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School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy
School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy
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The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).
School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy
School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy
Other resources
The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and including the Spring period of 2017.
School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy
School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Spring period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors).
Investigating The Views Of Staff And Students To On-Campus Catering In A Third Level Educational Institution, Gereva Hackett, Detta Melia
Investigating The Views Of Staff And Students To On-Campus Catering In A Third Level Educational Institution, Gereva Hackett, Detta Melia
Other resources
On-campus provision and catering has become a very important part of campus life for both staff and students. The aim of this study was to investigate the views of staff and students to on-campus catering in a large third level educational institution. There was a response rate of 68% from all categories of staff and a response rate of 4.86% from students.
A comprehensive investigation of existing trends in the food and beverage sector in general and on-campus is provided in this study analyses in a literature review.
The results of the surveys concur with the secondary research of on-campus …