Global comparison of University food services.

The research project investigated the differences in operational characteristics of the universities' food services in selected countries of Australia, Canada, United Kingdom and the United States. Objective was to analyze the variables affecting such differences and to provide recommendations...

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Bibliographic Details
Main Authors:	Lee, Sock Hwee., Chew, Yin Shee., Poh, Chee Yong.
Other Authors:	Loi, Soh Loi
Format:	Final Year Project
Published:	2008
Subjects:	DRNTU::Business::Industries and labor
Online Access:	http://hdl.handle.net/10356/11184
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	Nanyang Technological University

id	sg-ntu-dr.10356-11184
record_format	dspace
spelling	sg-ntu-dr.10356-111842023-05-19T06:16:15Z Global comparison of University food services. Lee, Sock Hwee. Chew, Yin Shee. Poh, Chee Yong. Loi, Soh Loi Nanyang Business School DRNTU::Business::Industries and labor The research project investigated the differences in operational characteristics of the universities' food services in selected countries of Australia, Canada, United Kingdom and the United States. Objective was to analyze the variables affecting such differences and to provide recommendations to improve the food services in Nanyang Technological University. 2008-09-24T07:52:09Z 2008-09-24T07:52:09Z 2000 2000 Final Year Project (FYP) http://hdl.handle.net/10356/11184 Nanyang Technological University application/pdf
institution	Nanyang Technological University
building	NTU Library
continent	Asia
country	Singapore Singapore
content_provider	NTU Library
collection	DR-NTU
topic	DRNTU::Business::Industries and labor
spellingShingle	DRNTU::Business::Industries and labor Lee, Sock Hwee. Chew, Yin Shee. Poh, Chee Yong. Global comparison of University food services.
description	The research project investigated the differences in operational characteristics of the universities' food services in selected countries of Australia, Canada, United Kingdom and the United States. Objective was to analyze the variables affecting such differences and to provide recommendations to improve the food services in Nanyang Technological University.
author2	Loi, Soh Loi
author_facet	Loi, Soh Loi Lee, Sock Hwee. Chew, Yin Shee. Poh, Chee Yong.
format	Final Year Project
author	Lee, Sock Hwee. Chew, Yin Shee. Poh, Chee Yong.
author_sort	Lee, Sock Hwee.
title	Global comparison of University food services.
title_short	Global comparison of University food services.
title_full	Global comparison of University food services.
title_fullStr	Global comparison of University food services.
title_full_unstemmed	Global comparison of University food services.
title_sort	global comparison of university food services.
publishDate	2008
url	http://hdl.handle.net/10356/11184
_version_	1770565036026101760

Global comparison of University food services.

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