New Food Processing Techniques
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 1. [PDF]  

An Editorial
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 2. [PDF]  

J. Terry Radigan

Changing Economics of the Food Service Industry
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 3-7. [PDF]  

Ernest Dichter Views

Tomorrow's Restaurant • Motel • Hotel
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 8. [PDF]  

Harry Friedman Reports

Cooking at the Table
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 9-11. [PDF]  

Restaurant of Tomorrow, Continued from page 8
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 12. [PDF]  

Edwin S. Weber, JR

How to Step-Up Employee Productivity
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 13-19. [PDF]  

W.J. Thome

Used by Holiday Inns
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 20-21. [PDF]  

Leslie E. Bond

Quality in Processed Foods
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 22-23. [PDF]  

Robert C. Baker

Taste Panels
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 24. [PDF]  

A.C. Peterson, K.E. Karlson, and M.F. Gunderson

Food Quality
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 25-36. [PDF] [References]  

William H. Stahl

Newer Methods of Food Processing and Quality Evaluation
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 37-41. [PDF]  

Charles I. Sayles and Jeremiah J. Wanderstock

Food Holding: Forecast, Evaluation, Possible Solutions
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 42-47. [PDF]  

Foster Dee Snell

Food Safety Problems and Chemical Residues
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 48-52. [PDF]  

A.E. Abrahamson

Prevention and Control of Food-Borne Diseases
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 53-57. [PDF] [References]  

Chemical Residues, Continued from page 52
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 57. [PDF]  

Milton J. Foter

Time-Temperature Relationships in Food Sanitation
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 58-62. [PDF] [References]  

David E. Hartley

Sanitation Safeguards in Vending Machine Operation
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 63-65. [PDF]  

Edward A. Curtis

Solving Problem Areas in Institutional Packaging
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 66-69. [PDF]  

Ben Ginsburg

Packaging for Food Vending
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 69-71. [PDF]  

Food Containers: sizes • shapes • materials
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 72-73. [PDF]  

Brian C. Palmer

Microwave Cooking
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 74. [PDF]  

Laura L. W. Smith

Progress Abroad in Microwave Cooking
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 75-78. [PDF]  

B.O.M. Gall

Microwave Heating
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 79-82. [PDF]  

Philip J. Parrott

Trends in Airline Feeding
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 83-86. [PDF]  

Continued from page 65
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 86. [PDF]  

Roger M. Merwin

Feeding the U.S. Air Force
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 87-90. [PDF]  

Fred A. Hahn

Evolution of "Convenience" Foods
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 91-92. [PDF]  

Schools Work with Industry
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 93-103. [PDF]  

C.I. Sayles

Data Processing
Cornell Hotel and Restaurant Administration Quarterly 1963 4: 104. [PDF]  

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