Relevant bibliographies by topics / Food and Beverage Management

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food and Beverage Management'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 January 2023

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Journal articles on the topic "Food and Beverage Management"

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Pantelidis, Ioannis S. "Food and Beverage Management." Tourism Management 34 (February 2013): 249–50. http://dx.doi.org/10.1016/j.tourman.2012.06.004.

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Riley, Michael. "Food and beverage management." International Journal of Contemporary Hospitality Management 17, no. 1 (January 2005): 88–93. http://dx.doi.org/10.1108/09596110510577707.

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Hua Yen, Cheah, Suhaila Emma Merican, Nor Khaizura Mahmud@Ab Rashid, Ainul Zakiah Abu Bakar, Syaliza Omar, and Maimunah Sanny. "Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers." Malaysian Journal of Medical Sciences 28, no. 3 (June 30, 2021): 129–42. http://dx.doi.org/10.21315/mjms2021.28.3.12.

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Background: The objective of the study is to assess the performance of the Food Safety Management System (FSMS) among powdered beverage manufacturers using Food Safety Management System Diagnostic Tools (FSMS-DI) and Microbial Assessment Scheme (MAS). Methods: FSMS-DI was used to evaluate the context factors, core control and core assurance activities of five powdered beverage manufacturers with different types of FSMS certification. Manufacturer A is not certified with any FSMS, while manufacturers B, C, D and E are complied with MeSTI, GMP, HACCP and ISO 22000, respectively. For MAS, samples were collected from the selected critical sampling locations of two manufacturers who complied FSMS with the least (manufacturer B) and the most stringent (manufacturer E) requirements. The samples consisted of two different types of powdered beverage products were analysed for total plate count (TPC), Salmonella, Escherichia coli, Staphylococcus aureus, yeast and mould count (YMC). Results: The food safety (FS) output of powdered beverages for manufacturer E was better (overall score of 3) than manufacturer B (overall score of 2–3). Manufacturer E was able to achieve their FS objectives. The FSMS activities of manufacturer C, D and E were better (overall score of 2–3) than manufacturer A and B (overall score of 1–2). Conclusion: The study demonstrated that FSMS-DI and MAS can be used to differentiate the FSMS performance of powdered beverage manufacturers with different types of FSMS certification. Higher scores of FSMS activities obtained by the manufacturer who complied with stringent FSMS certifications contributed to better microbiological safety performance of powdered beverages.
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Coyle, Mike. "Food and Beverage Management, 2nd edn." International Journal of Hospitality Management 12, no. 2 (May 1993): 213–14. http://dx.doi.org/10.1016/0278-4319(93)90012-x.

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Siguaw, Judy A., and Cathy A. Enz. "Best Practices in Food and Beverage Management." Cornell Hotel and Restaurant Administration Quarterly 40, no. 5 (October 1999): 50–57. http://dx.doi.org/10.1177/001088049904000509.

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Graham, D. "Strategic questions in food and beverage management." International Journal of Hospitality Management 21, no. 4 (December 2002): 465–67. http://dx.doi.org/10.1016/s0278-4319(02)00030-0.

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Hall, C. Michael. "Strategic questions in food and beverage management." Tourism Management 24, no. 5 (October 2003): 600–601. http://dx.doi.org/10.1016/s0261-5177(03)00016-5.

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Cao Mai Phuong, Lai. "Food and beverage stocks responding to COVID-19." Investment Management and Financial Innovations 18, no. 3 (September 20, 2021): 359–71. http://dx.doi.org/10.21511/imfi.18(3).2021.30.

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This paper investigated how food and beverage (F&B) stocks react to COVID-19. The event study method was applied to four events including the first and second events, were the first COVID-19 positive patients detected in the largest and second-largest economic center of Vietnam. The third and fourth events are related to strong measures to prevent the spread of COVID-19: the nationwide lockdown at the beginning of the second quarter of 2020, and the lockdown of Danang at the beginning of the third quarter of 2020. The results show that the reaction of F&B stock prices to events supports the semi-strong form of efficient market theory. The strong and lasting negative reaction of F&B stocks to the first event can be explained by surprise (first case in Vietnam) and Hochiminh city’s economic engine driving role in the development of Vietnam’s economy. The study finds that heuristic decision-making from nationwide lockdowns (suppression of supply chains during lockdowns) can explain the sub-sector of farming-fishing-ranching products reacted more strongly to the lockdown event in Danang. Based on the research results, this paper provides some policy implications for managers and notes for securities investors.
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Marsiwi, Dwiati, Asis Riat Winanto, and Purwanto Purwanto. "Characteristics and Problematics of UMKM in Ponorogo." Ekuilibrium : Jurnal Ilmiah Bidang Ilmu Ekonomi 15, no. 1 (March 3, 2020): 91. http://dx.doi.org/10.24269/ekuilibrium.v15i1.2086.

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Small, Micro and Medium Enterprises (UMKM) currently have good developments, especially in the food and beverage sector. Even though the area of business is small, it does not need to be underestimated that this business also needs funds/finance. Financial management and reporting for micro, small and medium businesses are often considered difficult. On the other hand, the Indonesian Accountants Association has applied Accounting Standards which are easier to implement in small business actors, namely the Financial Accounting Standards for Micro, Small and Medium Enterprises (SAK-EMKM), effective in 2018. This research aims to explore further information about the existence and evaluation of financial management by UMKM. This study also aims to develop a design (model) of financial management procedures that are easily implemented by UMKM and is in accordance with SAK-EMKM. This research is qualitative research with an in-depth interview method. The informants chosen were food and beverage UMKM in Ponorogo Regency. Based on data obtained from 5 informants, then an analysis is carried out with rational interpretation. This study also obtained information from the Ponorogo Perdagkum related to how the role of the government plays in the management of UMKM.Food and beverage business people choose this business field because it is considered to have great potential for profit because food and beverages are their basic needs. i. Financial management at food and beverage UMKM is still very simple, in the form of simple records, not yet differentiating personal assets from the business, so that it is difficult to determine profits. This has the effect of not being able to compile the financial statements of food and beverage UMKM in the Ponorogo Regency according to SAK EMKM.
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Wood, Roy C. "The Future of Food and Beverage Management Research." Journal of Hospitality and Tourism Management 14, no. 1 (April 2007): 6–16. http://dx.doi.org/10.1375/jhtm.14.1.6.

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Dissertations / Theses on the topic "Food and Beverage Management"

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Reyes, Torres Maria Del C. "Water Management Efficiency in the Food and Beverage Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2298.

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Water is critical for food production, food security, and health. Water quality management influences freshwater sustainability, land, and energy administration. Global agriculture accounts for more than 70% of all water consumption; the fertilizer, manure, and pesticide overspills are chief sources of water pollution worldwide. On a global scale, food-related waste directly impacts local food production and water resource management. The purpose of this multiple-case study on the food and beverage (FB) industry in the State of Georgia was to identify successful strategies for improving water management efficiency. The concepts of systems thinking, adaptive resource management, and integrated water resource management provided the conceptual framework for the study. Data were collected via personal interviews with 2 global supply chain leaders in the FB industry and 1 water expert in the public water utility system in Georgia. The findings showed 10 themes: sustainability; mission-driven culture; ethical responsibility; water quality and governance; food safety and sanitation; water conservation and climatic trends; waste management; nutrition and the freeze drying method; knowledge sharing and collaboration; and water detention and retention systems. The study results are intended to contribute to social change by providing information to global supply chain leaders, policy makers, entrepreneurs, and sustainability leaders to implement sustainability beyond the environmental value; these findings will also help achieve a positive posture on resource overconsumption and waste management for efficient and complex decision making within a worldwide spectrum.
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Džambová, Adela. "Využitie revenue managementu v oblasti Food and Beverage." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-194074.

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The aim of this thesis is to introduce theoretical basis and practical review of actual revenue management usage in hospitality, espacially in the Food&Beverage Department. First chapter brings out the concept of revenue management from the view of its origin, development and integration into other industries. The second and third chapter describes different tools and approaches between the Rooms and Food&Beverage Department. The purpose of the last chapter is to compare revenue management usage through survey within both mentioned departments in the Czech Republic.
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Edwards, Jennifer Stierman. "From So-So to SoFABulous: Southern Food and Beverage Museum." ScholarWorks@UNO, 2013. http://scholarworks.uno.edu/aa_rpts/150.

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The Southern Food and Beverage Museum in New Orleans, Louisiana is a nonprofit 501 (c) (3) organization opened in 2008 as a “nonprofit living history organization dedicated to the discovery, understanding and celebration of the food, drink and the related culture of the South.” Today, in 2013, it is pushing for a more global scope as The SoFAB Institute, now “dedicated to the discovery, understanding and celebration of the food, drink and culture of the world through the eyes of the South!” The changes in its mission statement reflect its proposed transition. It hopes to evolve from a local tourist attraction to an important cultural resource, providing both visitors and scholars from across the world a place to discovery and study the South’s culinary heritage. This paper seeks to examine the challenges a small, underfunded, understaffed and often misunderstood single-subject museum faces as it makes that transition—from so-so to SoFABulous.
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Drobnytskyi, A. D. "Management Systems Pecularities Within Food and Beverage Industry in the U.S." Thesis, Sumy State University, 2016. http://essuir.sumdu.edu.ua/handle/123456789/50127.

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Restaurant business in a lot of countries is important and ponderable kind of activity in small and large businesses. A share of restaurant business by the end of 2016 is estimated to be about 4% of U.S. GDP, in the same time the restaurant sales will be expected to grow up to $790 billion. Recently, sales within the industry are growing that causes an interest for researching different approaches to this kind of activity.
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Joshi, Abhir Anil. "Impacts of Leadership on TQM in Food Industry in India." TopSCHOLAR®, 2018. https://digitalcommons.wku.edu/theses/2072.

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To improve an organizations competitive edge, leadership has adopted a conventional and organized approach known as TQM to improve the quality of its products and services. Implementation of TQM varies from one organization to another. This study determined the various impacts of leadership on TQM in the food industry in India. The continuous decrement of India's economy has led organizations to hire nonskilled people who lack the basic knowledge of the process and thus do not work efficiently and thus ensuring failure of TQM. Another problem faced was the lack of a healthy management which ensures a positive environment and boosts morale of the people. This study gave an idea about the organizational culture and characteristics, the issues it faced while implementing TQM due to lack of an effective leadership, the linkage between the leadership and TQM policies. Data was collected with the help of a questionnaire survey from the people involved in the industry and thus the results from the survey were analyzed and used to answer the research questions.
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Huang, Tai-Yi. "Essential Competencies for Entry-Level Management Positions in the Food and Beverage Industry in Taiwan and Mainland China." Thesis, University of North Texas, 2019. https://digital.library.unt.edu/ark:/67531/metadc1538723/.

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The purpose of this study was to identify the essential competencies for entry-level management positions in the food and beverage (F&B) industry based on the perspectives of Taiwanese industry professionals across three groups: work experience in Taiwan and/or mainland China, two F&B sectors (Hotel F&Bs and restaurants), and three management levels (first-line, middle, and top). A total of 515 Taiwanese F&B industry professionals participated in this study with 104 participants currently employed in mainland China, some of whom worked previously in Taiwan, and 411 participants working in Taiwan, without work experience in mainland China. Factor analysis produced four dimensions of important competencies: leadership, F&B management, interpersonal skills, and communication skills. Results indicated that communication skills was the only dimension that showed significant difference between participants with and without work experience in mainland China. The findings of this study indicated that 14 of 41 competency items were ranked in the top 10 based on the responses of the three groups. Participants from all three groups ranked "high level of personal integrity" as the most important competence and "ability to communicate orally in proper English" was ranked as the second most important competence by all groups except the restaurant sector. The results also showed that 10 of 41 competency items were ranked differently between participants with and without working experiences in mainland China. Findings are beneficial for graduates preparing to enter a management position in F&B, industry leaders/managers, recruiters and corporate trainers, educators, and future research.
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Myeni, Wiseman Bellingham Wanda. "The impact of food and beverage mergers on the shareholder value with specific reference to South Africa." University of South Africa, 2007. http://hdl.handle.net/10500/62.

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This study is aimed at investigating the effect of mergers and acquisitions on the share prices and dividends involving South African companies in the food and beverage industry. A sample of 79 mergers from 1999 to 2005 was used. The data was analysed using the event study methodology and descriptive statistics. In addition, the paired t-test was also conducted to test the significance of the results. The results were presented using graphs, tables and charts. The results showed that target companies obtained negative abnormal returns during the announcement of mergers while acquiring companies on the other hand received positive abnormal returns. The results imply that it can no longer be generalized that target companies always win and acquiring companies lose during the merger activity. On the other hand, the dividends for target companies increased significantly after the merger, while the dividends for acquiring companies remained insignificantly negative after the merger.
Graduate School of Business Leadership
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Kun, Vai Kun. "An inquiry on the training and development needs of the food and beverage industry in Macau." Thesis, University of Macau, 2007. http://umaclib3.umac.mo/record=b1950743.

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Smith, Brandon Wayne. "Constructing a supplier score card to evaluate the performance of export suppliers in the food & beverage industry." Thesis, Stellenbosch : Stellenbosch University, 2007. http://hdl.handle.net/10019.1/22001.

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Kapaj, Ilir [Verfasser], and Reiner [Akademischer Betreuer] Doluschitz. "Assessing quality and safety of food and beverage products in Albanian processing enterprises / Ilir Kapaj. Betreuer: Reiner Doluschitz." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2012. http://d-nb.info/1027353142/34.

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Books on the topic "Food and Beverage Management"

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Schaetzing, Edgar E. Food management, beverage management, Bankette: Handbuch food beverage management. Frankfurt an Main: Deutscher Fachverlag, 1987.

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Sally, Stone, ed. Food and beverage management. London: Heinemann, 1985.

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Ninemeier, Jack D. Food and beverage management. 2nd ed. East Lansing, Mich: Educational Institute of the American Hotel & Motel Association, 1995.

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Food and beverage management. London: Butterworths, 1985.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. Food and Beverage Management. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374.

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Michael, Turner. Food and beverage management. London: HCIMA, 1991.

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Davis, B. Food and beverage management. London: Heinemann, 1985.

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Sally, Stone, ed. Food and beverage management. 2nd ed. London: Butterworth-Heinemann, 1991.

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Food and beverage management. Milton Park, Abingdon, Oxon: Routledge, 2012.

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Andrew, Lockwood, and Stone Sally, eds. Food and beverage management. 3rd ed. Oxford, [England]: Butterworth-Heinemann, 1998.

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Book chapters on the topic "Food and Beverage Management"

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Legrand, Willy, Joseph S. Chen, and Gabriel C. M. Laeis. "Food and Beverage Management." In Sustainability in the Hospitality Industry, 427–96. 4th ed. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003081128-10.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Food and beverage marketing." In Food and Beverage Management, 295–325. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-11.

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Pullman, Madeleine, and Zhaohui Wu. "Beverage Supply Chain Management." In Food Supply Chain Management, 283–300. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-13.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Introducing food and beverage management." In Food and Beverage Management, 1–33. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-1.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Classifying food and drink service operations." In Food and Beverage Management, 34–44. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-2.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Staffing issues." In Food and Beverage Management, 275–94. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-10.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Managing quality in food and drink service operations." In Food and Beverage Management, 326–49. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-12.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Trends and developments." In Food and Beverage Management, 350–66. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-13.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Restaurants and events – the direct market." In Food and Beverage Management, 45–75. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-3.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Contract foodservice, travel and public sector catering – The indirect market." In Food and Beverage Management, 76–93. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-4.

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Conference papers on the topic "Food and Beverage Management"

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Mortero, Smita. "Food and Beverage Innovative Product Development Model." In 4th International Conference on Business, Management and Economics. Acavent, 2020. http://dx.doi.org/10.33422/4th.icbmeconf.2020.12.56.

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Seržantė, Milena, and Algimantas Pakalka. "HOW WAS THE SERVICE SECTOR IN LITHUANIA AFFECTED THROUGH THE COVID-19 PANDEMIC?" In 12th International Scientific Conference „Business and Management 2022“. Vilnius Gediminas Technical University, 2022. http://dx.doi.org/10.3846/bm.2022.706.

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This study aims to assess the impact of selected economic indicators (independent variables) on the turnover of food and beverage service companies in Lithuania. In order to achieve the intended goal of the study, an analysis of scientific articles was performed, with the primary aim to find out the consequences of the COVID-19 pandemic for the Lithuanian economy and select five independent variables that could affect the turnover of food and beverage companies. After analysing the literature, five independent variables were highlighted: the number of tourists accom-modated, the statistics of Vilnius Airport flights, the number of employees hired, the unemployment rate and inflation. The correlation and regression analysis results show that the turnover of catering and beverage enterprises and the number of accommodated tourists are strongly correlated (r > 0.90). Meanwhile, the linear correlation between the number of Vilnius Airport flights and the number of hired employees with the research variable is average (0.60 < r < 0.70). However, the linear correlation of macroeconomic factors such as unemployment and inflation with the turno-ver of food and beverage enterprises is statistically insignificant
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Ferdianto, Ferdianto, Hanny Juwitasary, Dimitrij Fajar Satria Dharma, and Vivien. "Development of Mobile Application for Pre Order Food and Beverage." In 2021 International Conference on Information Management and Technology (ICIMTech). IEEE, 2021. http://dx.doi.org/10.1109/icimtech53080.2021.9535046.

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Soelaiman, Lydiawati, and Liediana Liediana. "Factors Affecting Entrepreneurial Opportunity Recognition Among Food and Beverage SMEs." In Ninth International Conference on Entrepreneurship and Business Management (ICEBM 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aebmr.k.210507.074.

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Toaha, Muhammad, Haris Maupa, Nurdin Brasit, Idrus Taba, and Andi Aswan. "Competitive Sustainability of Food and Beverage SMEs in South Sulawesi." In Proceedings of the 3rd International Conference on Accounting, Management and Economics 2018 (ICAME 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/icame-18.2019.64.

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Sumbodo, B. Tresno, Rini Anggraeni, and Cungki Kusdarjito. "Joint Selling and Packaging as Innovation for Food and Beverage SMEs." In Proceedings of the International Conference on Banking, Accounting, Management, and Economics (ICOBAME 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/icobame-18.2019.40.

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Xudong, Guo, Chen Haiming, and Liang Zhixian. "Study on Cooperative Mode Between Food & Beverage Department and Bank." In Proceedings of the 4th International Conference on Economics, Management, Law and Education (EMLE 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/emle-18.2018.118.

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Viswanathan, Radhakrishnan, and Arnesh Telukdarie. "The Impact of 4IR on the Future Skills in Food and Beverage Industry." In 2022 Portland International Conference on Management of Engineering and Technology (PICMET). IEEE, 2022. http://dx.doi.org/10.23919/picmet53225.2022.9882799.

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Fiorello, Michele, Manfredi Bruccoleri, Donatella Corti, and Paolo Pedrazzoli. "Supply Chain Collaboration in Craft Production: empirical evidences from the food and beverage industry." In MSIE 2021: 2021 3rd International Conference on Management Science and Industrial Engineering. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3460824.3460839.

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Susanty, A., N. B. Puspitasari, Z. F. Rosyada, H. Ashari, and S. Jati. "Modelling Causal Loop Diagram for Measuring Performance of Indonesian Halal Prepared Food and Beverage Industry." In 2022 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2022. http://dx.doi.org/10.1109/ieem55944.2022.9989815.

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Reports on the topic "Food and Beverage Management"

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none,. Food and Beverage Footprint, December 2010 (MECS 2006). Office of Scientific and Technical Information (OSTI), June 2010. http://dx.doi.org/10.2172/1218599.

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Shi, Ruijie. Flexible Distributed Energy & Water from Waste for Food and Beverage Industry. Office of Scientific and Technical Information (OSTI), December 2013. http://dx.doi.org/10.2172/1134747.

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Sen, Aditi. Pathways to Deforestation-Free Food: Developing supply chains free of deforestation and exploitation in the food and beverage sector. Oxfam, September 2017. http://dx.doi.org/10.21201/2017.0650.

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Wiecha, Jean L., and Mary K. Muth. Agreements Between Public Health Organizations and Food and Beverage Companies: Approaches to Improving Evaluation. RTI Press, January 2021. http://dx.doi.org/10.3768/rtipress.2021.op.0067.2101.

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Efforts in the United States and abroad to address the chronic disease epidemic have led to the emergence of voluntary industry agreements as a substitute for regulatory approaches to improve the healthfulness of foods and beverages. Because of the lack of access to data and limited budgets, evaluations of these agreements have often been limited to process evaluation with less focus on outcomes and impact. Increasing scientific scope and rigor in evaluating voluntary food and beverage industry agreements would improve potential public health benefits and understanding of the effects of these agreements. We describe how evaluators can provide formative, process, and outcome assessment and discuss challenges and opportunities for impact assessment. We explain how logic models, industry profiles, quasi-experimental designs, mixed-methods approaches, and third-party data can improve the effectiveness of agreement design and evaluation. These methods could result in more comprehensive and rigorous evaluation of voluntary industry agreements, thus providing data to bolster the public health impacts of future agreements. However, improved access to data and larger evaluation budgets will be needed to support improvements in evaluation.
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Fawcett, Emma, and Suzanne Zweben. Shining a Spotlight: A critical assessment of food and beverage companies’ delivery of sustainability commitments. Oxfam, March 2021. http://dx.doi.org/10.21201/2021.7307.

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Mornout, David, Abdullah Al Maruf, and Catharien Terwisscha van Scheltinga. Water management for food systems : Case study Bangladesh. Wageningen: Wageningen Environmental Research, 2022. http://dx.doi.org/10.18174/579460.

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Edwards, Stefan, and Robert J. James. US Navy Ships Food Service Divisions: Modernizing Inventory Management. Fort Belvoir, VA: Defense Technical Information Center, May 2010. http://dx.doi.org/10.21236/ada529439.

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8

Edwards, Stefan, and Robert J. James. U.S. Navy Ships Food Service Divisions: Modernizing Inventory Management. Fort Belvoir, VA: Defense Technical Information Center, June 2010. http://dx.doi.org/10.21236/ada524615.

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9

Brown, Lynn J. Aflatoxins in food and feed: Impacts risks, and management strategies. Washington, DC: International Food Policy Research Institute, 2018. http://dx.doi.org/10.2499/p15738coll2.134485.

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Brown, Lynn J. Aflatoxins in food and feed: Impacts risks, and management strategies. Washington, DC: International Food Policy Research Institute, 2018. http://dx.doi.org/10.2499/1046080706.

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