1. "It's on its way": Chatbots applied for online food delivery services, social or task-oriented interaction style?. Issue 2 (4th March 2021) Authors: De Cicco, Roberta; Silva, Susana Cristina Lima da Costa e; Alparone, Francesca Romana Journal: Journal of foodservice business research Issue: Volume 24:Issue 2(2021) Page Start: 140 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. "Why do you dine at Korean restaurants?" An ethnic food consumption model approach. Issue 2 (4th March 2019) Authors: Ha, Jooyeon Journal: Journal of foodservice business research Issue: Volume 22:Issue 2(2019) Page Start: 132 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 'Kafeteria Sihat' initiative in Malaysian public hospitals: Do customers accept it?. Issue 1 (2nd January 2020) Authors: Abdul Rahman, Abdul Rais; Zahari, Mohd Salehuddin Mohd; Tamby Chik, Chemah Journal: Journal of foodservice business research Issue: Volume 23:Issue 1(2020) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A comparative exploration of celebrity chef influence on millennials. Issue 5 (2nd September 2020) Authors: Cifelli, Briana; Kurp (Maher), Jill; Clarke, Theresa B.; Clarke, Irvine Journal: Journal of foodservice business research Issue: Volume 23:Issue 5(2020) Page Start: 442 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. A comparison of the efficacy of chef knife-cleaning methods. Issue 1 (1st January 2017) Authors: Sun, Xiaodi; Behnke, Carl; Almanza, Barbara; Nelson, Douglas Journal: Journal of foodservice business research Issue: Volume 20:Issue 1(2017) Page Start: 90 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. A conceptual framework for healthy food choice in full-service restaurant. Issue 3 (27th May 2017) Authors: Jin, Naehyun (Paul); Lee, Sang-Mook Journal: Journal of foodservice business research Issue: Volume 20:Issue 3(2017) Page Start: 304 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. A meta-analysis of evolution of gastronomy and culinary education research published in top-tier culinary, hospitality, and tourism journals. Issue 1 (2nd January 2021) Authors: Okumus, Bendegul Journal: Journal of foodservice business research Issue: Volume 24:Issue 1(2021) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. A phenomenological exploration of the craft beer movement. Issue 6 (2nd November 2022) Authors: Simoes Ferreira, Bruno; Carrillo, Brendali; Szczytko, Rachel Journal: Journal of foodservice business research Issue: Volume 25:Issue 6(2022) Page Start: 630 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. A structural equation model of New York restaurant grades over a 2-year period. Issue 1 (1st January 2016) Authors: Nadler, David W. Journal: Journal of foodservice business research Issue: Volume 19:Issue 1(2016) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. A structural model evaluating the relationships among dining frequency, involvement, and restaurant attributes. Issue 6 (2nd November 2018) Authors: Bardwell, Amy M.; Stephan, John T.; Rahman, Imran; Reynolds, Dennis Journal: Journal of foodservice business research Issue: Volume 21:Issue 6(2018) Page Start: 642 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗