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Food and beverage service, and planning
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MANAGEMENT OF THE QUALITY OF AGRICULTURAL PRODUCTS IN THE AGRARIAN AI ECONOMY IN SUPPORT OF FOOD SECURITY
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Ecological food sense : connections between food waste flows and food production in Enkanini Informal Settlement, Stellenbosch
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Development of a Total Quality Management tool integrating sustainability practices to address food waste : a case in a University food service unit
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Zoology practices in food production, sericulture and pest control
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Consumers' perception of artisan bottled preserved food products
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Detection of Enterobacter sakazakii in South African food products
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Process development for ethanol production from food waste
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Influence of customer expectations and service encounter on perception of service quality in fast food retailing
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Consumers' perception of the service quality of fast food outlets in Gauteng
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An analysis of the production of cassava as a food security option for Zimbabwe
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African cosmic complexity, food production and the situation of (meta-)polycrisis
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Food product packaging adapted for visually impaired and elderly people
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The effect of changing the tinplate thickness of food cans on the process lethality given to low acid, canned food products
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Women and the management of household food security in Paternoster
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MAPPING THE EFFECT OF FOOD PRICES, PRODUCTIVITY AND POVERTY IN THE DEVELOPMENT DOMAINS OF NIGERIA
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Sustainable Architecture and Food Production: Impact of Modernity on the Traditional Urban Form.
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Application of sequential injection dialysis systems in the assay of food and fertilizer products
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Fertile ground: enhancing local food production in Delft, South Africa
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Synergistic Effect of Ultrasonic Sonification in Anaerobic Digestion of Expired Food Products
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The role of renewable energy, trade openness, and macroeconomic stability in food production
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Review of Design, Performance and Sustainability of Hybrid Drying Systems for Food Products
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Intangibility and Productivity in Public Service Healthcare
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Incorporating agricultural by-products as functional ingredients in the food industry to improve the nutritional properties of food items and investigating consumer perceptions regarding acceptability.
