Assessing restaurant operators responsiveness towards providing nutritional information on menu / Norrina Din, Mohd Salehuddin Mohd Zahari and Anida Ismail.
The change in customer attitudes through educational knowledge has led to the increase in healthier eating including restaurant food and other foodservice operation. As nutritional information on the packaged, canned food and beverage products have been used for quite some time; full service and oth...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Research Reports |
| Language: | English |
| Published: |
2011
|
| Subjects: | |
| Online Access: | http://ir.uitm.edu.my/id/eprint/42317/1/42317.PDF http://ir.uitm.edu.my/id/eprint/42317/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|