An Editorial
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 1. [PDF]  

Richard W. Brown

National Restaurant Association: Prologue to Progress
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 2-4. [PDF]  

Anthony Downs

Market Trends in Food Service
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 5-16. [Abstract] [PDF]  

Patrick L. O'Malley

Food Service's Year of Decision
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 17-21. [Abstract] [PDF]  

Paul C. Kilborn

Change Will Accelerate
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 22-24. [Abstract] [PDF]  

Marshall C. Warfel

Changes in Hotel Food Service
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 25-30. [PDF]  

Elmer L. Winter

Man Power Strategy
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 31-34. [Abstract] [PDF]  

Henry J. Buncom

Opportunities for Black Youth in the Food and Lodging Industry
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 35-37. [Abstract] [PDF]  

James E. Howard

Hotel Corporation of America's Program for the Unemployed
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 38-39. [PDF]  

Negroes, continued from page 37
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 39. [PDF]  

Roundtable
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 40-42. [PDF]  

Alan L. Moss

Manpower Shortage in Food Service
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 43-48. [PDF]  

Gerald W. Lattin

Manpower Projections for The Food Service Industry
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 49-52. [PDF]  

James H. Westbrook

Food Service Employment Practices
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 53-55. [Abstract] [PDF]  

John M. Welch

Food Service Can Compete!
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 56-57. [PDF]  

More Cribbin-isms
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 58. [Abstract] [PDF]  

Harry H. Pope

A Training System for Food Service
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 59-68. [PDF]  

Practices, continued from page 55
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 68. [PDF]  

Compete, continued from page 57
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 68. [PDF]  

Hal Christensen

Productivity Through Scheduling
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 69-74. [Abstract] [PDF]  

O. Ernest Bangs

Efficiency in Materials Handling
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 75-79. [PDF]  

Examples of Materials Handling
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 79-81. [PDF]  

William Foote Whyte

Programming Human Relations in Food Facilities Planning
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 82-86. [PDF]  

Ambrose T. McGuckian

The A.G.S. Food System — Chilled Pasteurized Food
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 87-92. [PDF]  

Ronald P. Kooser

A Prototype Design for a Convenience Food Service System
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 93-99. [Abstract] [PDF]  

AGS, continued from page 92
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 99. [PDF]  

Roslyn Willett

Hospital Food Service Systems
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 100-108. [PDF]  

Dorothy M. Ragg and Marjorie M. McKinley

Training Needs in Iowa Restaurants
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 109-113. [PDF] [References]  

Hospitals, continued from page 108
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 113. [PDF]  

John D. Lesure

Financial Management of Tomorrow's Food Systems
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 114-118. [Abstract] [PDF]  

Reviews
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 119-121. [PDF]  

World Trade Press: Selected articles from magazines received January 1 to March 31
Cornell Hotel and Restaurant Administration Quarterly 1969 10: 122-128. [PDF]  

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