Journal of Foodservice

Edited by:
John S.A. Edwards and Peter L. Bordi, Jr

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Incorporating Foodservice Research International and Food Service Technology, the Journal of Foodservice aims to advance the technical understanding of all aspects concerned with foodservice by disseminating information about foodservice research, development, and technical operation. A key focus of the journal is multidisciplinary studies that emphasize the integration of many areas of foodservice. In fact, the Journal of Foodservice is the only international multidisciplinary research journal focused on foodservice/catering.

TopNews and Announcements

Online Manuscript Submission
Submit your manuscript online at http://mc.manuscriptcentral.com/foodservice

"Early View" Articles Now Available
The Journal of Foodservice is now featuring Early View articles in its Table of Contents section. Early View is a service where fully corrected, fully web-functional and complete articles are published online as and when they are ready, prior to their ultimate inclusion in a print issue. For more information about citing these articles, visit the Early View page.

 

First International PhD Conference Issue
The February 2008 issue of Journal of Foodservice features papers from the First International PhD Conference in Restaurant and Culinary Art, compiled by special guest editor Nick Johns.  

 

Online Content Available Back to Volume 1
All issues back to 1980 are now available! Libraries wishing to purchase access to these valuable archives should visit our Librarian Site for more information.

NIH Public Access Mandate
For those interested in the Wiley-Blackwell policy on the NIH Public Access Mandate,  please visit our policy statement. 

 

TopHighlights

 

The Five Aspects Meal Model: a tool for developing meal services in restaurants. 17:2

 

EVALUATING THE EFFECTIVENESS OF TWO INSTRUCTIONAL TECHNIQUES FOR TEACHING FOOD SAFETY PRINCIPLES TO QUICK SERVICE EMPLOYEES. 10:1 

WHAT CAN FOODSERVICE OPERATORS DO TO REMEDY UNDER NUTRITION IN HOSPITALS? 13:4

How to Analyse and Develop Healthy Menus in Foodservice. 17:4

Healthy Eating: Information and Advice in Primary Care. 17:1