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Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/6976
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DC FieldValueLanguage
dc.contributor.authorCox, Rodney Johnen
dc.contributor.authorThompson, Johnen
dc.contributor.authorHunt, Evanen
dc.date.accessioned2010-12-03T16:17:00Z-
dc.date.created1995en
dc.date.issued1997-
dc.identifier.urihttps://hdl.handle.net/1959.11/6976-
dc.description.abstractIn the commercial food service industry of Australia there is strong competition between end user companies, in particular to the marketing concepts and development of product ranges that lead to increase patronage, improved customer satisfaction and profitability to the business. The proportion of red meat products being used in this market segment has declined. This thesis examines the use of a management process called best practice and its success of responding to consumer requirements in commercial food service companies.en
dc.languageenen
dc.titleApplication of Best Practice Procedures for Fresh Meat Products within the Food Service Industryen
dc.typeThesis Masters Researchen
dcterms.accessRightsUNE Greenen
local.contributor.firstnameRodney Johnen
local.contributor.firstnameJohnen
local.contributor.firstnameEvanen
dcterms.RightsStatementCopyright 1995 - Rodney John Coxen
dc.date.conferred1997en
local.thesis.degreelevelMasters researchen
local.thesis.degreenameMaster of Rural Scienceen
local.contributor.grantorUniversity of New Englanden
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailjthompso@une.edu.auen
local.output.categoryT1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordvtls008560538en
local.access.fulltextYesen
local.contributor.lastnameCoxen
local.contributor.lastnameThompsonen
local.contributor.lastnameHunten
dc.identifier.staffune-id:jthompsoen
local.profile.roleauthoren
local.profile.rolesupervisoren
local.profile.rolesupervisoren
local.identifier.unepublicationidune:7141en
dc.identifier.academiclevelAcademicen
local.title.maintitleApplication of Best Practice Procedures for Fresh Meat Products within the Food Service Industryen
local.output.categorydescriptionT1 Thesis - Masters Degree by Researchen
local.thesis.borndigitalnoen
local.search.authorCox, Rodney Johnen
local.search.supervisorThompson, Johnen
local.search.supervisorHunt, Evanen
local.open.fileurlhttps://rune.une.edu.au/web/retrieve/3620f2ea-c4c8-44d4-a2bd-69477465146een
local.open.fileurlhttps://rune.une.edu.au/web/retrieve/31a64d37-3647-4e9b-a3aa-4e899976b979en
local.open.fileurlhttps://rune.une.edu.au/web/retrieve/149e007f-6207-4e09-90f2-607cfe9c0433en
local.uneassociationYesen
local.year.conferred1997en
local.fileurl.openhttps://rune.une.edu.au/web/retrieve/149e007f-6207-4e09-90f2-607cfe9c0433en
local.fileurl.openhttps://rune.une.edu.au/web/retrieve/3620f2ea-c4c8-44d4-a2bd-69477465146een
local.fileurl.openhttps://rune.une.edu.au/web/retrieve/31a64d37-3647-4e9b-a3aa-4e899976b979en
Appears in Collections:Thesis Masters Research
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open/SOURCE03.pdfAbstract939.79 kBAdobe PDF
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open/SOURCE04.pdfThesis, part 13.05 MBAdobe PDF
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