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Foodservice Research International is a peer-reviewed journal published by Wiley, covering Meat and Animal Product Quality, Organic Food and Agriculture, Food Safety and Hygiene.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Foodservice Research International 12 (3): 45–58.
Formats any DOI in Foodservice Research International style. No sign-up. |
| Publishes research in | Meat and Animal Product Quality Organic Food and Agriculture Food Safety and Hygiene Sensory Analysis and Statistical Methods Culinary Culture and Tourism |
| ISSN | 1524-8275 |
| h-index | 17 |
| i10-index | 50 |
| Total citations | 1,600 |
| Top institutions publishing here | University of Missouri |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
The objective of this study was to design a valid and reliable questionnaire to measure patient satisfaction with acute care hospital foodservices. The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire was administered to a convenience sample of 2347 acute care hospital inpatients and postdischarge patients from two public hospitals (total 1050 beds) and one 360-bed…
The purpose of this report is to alert the foodservice industry, particularly the fast-food industry, of an emerging health issue. Considerable evidence has accumulated over the past two decades that heated cooking oils, especially polyunsaturated oils, may pose several types of health risks to consumers of fried foods and even people working near deep fat…
Through direct marketing of their products, many farmers are forming a stronger connection with their customers and obtaining premium prices for those products. Potential direct marketing customers for food producers are local restaurants and institutional foodservice operations. Benefits and challenges do exist for both foodservice operators and food producers interested in exploring this method of…
The purpose of this research was to evaluate the influence of waiting time on service quality and customer satisfaction. The surveys were distributed to customers in a cafeteria at a large northeastern university to measure service quality, customer satisfaction, expected reasonable waiting time, and perceived waiting time. Arrival rate and service times were collected to…
