Cornell Hotel and Restaurant Administration Quarterly -- Table of Contents (May 1962, 3 [1])

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Contents: May 1962, Volume 3, No. 1 [Index by Author] Other Issues:

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To see an article, click its [PDF] link. To add articles to your marked citations, check the boxes to the left of the titles you want, and click the 'Add to Marked Citations' button. To see one abstract at a time, click its [Abstract] link.

: An Editorial
Cornell Hotel and Restaurant Administration Quarterly 1962 3: i. [PDF]

J. Terry Radigan: An Outlook for the Food Service Industry
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 2-6. [PDF]

Edward J. Smith: The Quiet Revolution
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 7-13. [PDF]

Vance A. Christian: "Ready Food" Research at Cornell
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 14-15. [PDF]

: Revolution in the Kitchen: Department Store Considers Conversion to Automatic Food Service in Kitchenless Speedrange Snack Center
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 16-19. [Abstract] [PDF]

: "Tomorrow Is Today": A new spectrum of background knowledge should be developed for the food industry
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 20-21. [PDF]

: The Employees' Lunch
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 22-35. [PDF]

Frank J. Haberl, Jr: Diversified Food Management
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 35-43. [PDF]

Henry F. Dylla: School Food Service
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 44-47. [PDF]

J. Allen Mays: Food + Wine = More Profit
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 48-55. [PDF]

Julius Wile: Wine Service
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 56-61. [PDF]

Donald K. Tressler: New Developments in Refrigeration
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 62-68. [PDF]

: New Uses for Poultry: Chicken franks and precooked smoked chicken are new delicacies for convenient summer foods
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 69-70. [PDF]

Ora Smith: "Tattle Tale" Gray in Potatoes
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 71-74. [PDF] [References]

: New Uses for Poultry: Continued from page 70
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 74. [PDF]

: Fallout and Food: Present and foreseeable levels of food contamination from fallout present no reason for changing nutritional habits or food technology
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 75-79. [PDF]

John M. Welch and Coolie Verner: Restaurant Training
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 80-84. [PDF]

: Educators in Service Trades Combat Unemployment
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 85-94. [PDF]

Grace H. Brigham: What's Ahead for the Hotel Housekeeper?: Today's hotel housekeeper plays a major role in management
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 95-100. [PDF]

Elmer W. Kallio and Norman Katz: An Earnings Report for 50 Selected Restaurants
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 101-104. [PDF]

: Research in Progress: School of Hotel Administration • Cornell University, Ithaca, N.Y
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 105. [PDF]

Cornell Hospitality Quarterly

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