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Collection: Electronic Theses & Dissertations
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Material Type: Theses
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Program of Study: Institution Administration
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Language
English
26
Copyright Status
In Copyright
26
Subject
Associations, institutions, etc--Management
1
Bedding
1
Beef
1
Citrus fruits
1
Cooking (Beef)
1
Cooking (Eggs)
1
Cooking (Fruit)
1
Cooking (Meat)
2
Cooking (Pork)
1
Cooking (Vegetables)
1
Cornstarch
1
Dormitories
3
Dried eggs
2
Drippings
1
Employee fringe benefits
1
Employees
1
Floors
1
Food service
1
Frozen eggs
1
Government purchasing
1
Ham
2
Hospitals--Food service
1
Indiana--Portage
1
Labor turnover
1
Laundry
1
Management audit
1
Meat
2
Michigan State University
1
Oils and fats, Edible
1
Pastry
2
Porcelain
1
Puddings
1
Purchasing--Research
1
Quantity cooking
3
Restaurant management
1
Restaurants--Employees
1
Restaurants--Food service
1
School children--Food
1
School lunchrooms, cafeterias, etc
1
School lunchrooms, cafeterias, etc--Finance
1
School lunchrooms, cafeterias, etc--Management
1
Sucrose
1
Vitamin B1
1
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A study of the uses of drippings and other surplus fats available in institutions
Disher, Edna Ledora
Text (1940)
Part of
Electronic Theses & Dissertations
Effect of combined waxy maize and regular corn starch on viscosity and cold paste flow of simple puddings
Sullivan, Betty Jo
Text (1956)
Part of
Electronic Theses & Dissertations
A comparison of the emulsifying properties and the palatability of frozen, spray-dried, freeze-dried and foam-spray-dried whole eggs in cream puffs
Charlebois, Gisele
Text (1968)
Part of
Electronic Theses & Dissertations
Food service in six private colleges in Atlanta, Georgia
Cole, Robert Vernon
Text (1961)
Part of
Electronic Theses & Dissertations
A comparative study of labor turnover in three cafeterias
Mace, Lois Jeanette
Text (1949)
Part of
Electronic Theses & Dissertations
The effect of three dehydrating processes on the acceptability of whole eggs scrambled for volume food service
Janek, Doris Ann
Text (1967)
Part of
Electronic Theses & Dissertations
The use of fresh, frozen, canned, and dried peaches in food service institutions
Allen, Shirley M.
Text (1950)
Part of
Electronic Theses & Dissertations
Effect of selected times and temperatures during holding on the quality characteristics and thiamine content of roast beef
Boyle, Mary Ann
Text (1968)
Part of
Electronic Theses & Dissertations
Centralized purchasing for school lunch programs in three Michigan school systems
Long, Anne Marcella
Text (1957)
Part of
Electronic Theses & Dissertations
Subsistence purchasing procedures of selected federal and state institutions in Michigan
Ketcham, Betty Marie
Text (1955)
Part of
Electronic Theses & Dissertations
Effect of two methods of dry heat cookery on palatability and cooking losses of semitendinosus muscle of beef round
Shaw, Anne Louise Douglas
Text (1964)
Part of
Electronic Theses & Dissertations
A cost study of certain cole crops as served in a college cafeteria
Childs, Margaret Mary
Text (1950)
Part of
Electronic Theses & Dissertations
The effect of batch size upon the flow of chocolate pie filling
Miller, Grace Augusta
Text (1955)
Part of
Electronic Theses & Dissertations
Longissimus dorsi of three grades of beef
Day, Jennie Cora
Text (1953)
Part of
Electronic Theses & Dissertations
Identification of supervisory improvement needs in the development of a training program for lunchroom managers in a school lunch program
Fisher, Dorothy Edith
Text (1955)
Part of
Electronic Theses & Dissertations
A study of floors in food service areas on a college campus
Holder, Mary Elizabeth
Text (1949)
Part of
Electronic Theses & Dissertations
Yield and palatability of five styles of mild cured hams in the 12 to 14-pound weight range
Downs, Doris M.
Text (1959)
Part of
Electronic Theses & Dissertations
Yield and palatability of six styles of mild cured hams in the 10 to 12-pound weight range
Atkinson, Roberta H.
Text (1959)
Part of
Electronic Theses & Dissertations
Tender cuts of three grades of beef
Masuda, Grace Miyeko
Text (1955)
Part of
Electronic Theses & Dissertations
A study of the launderability of sheets
Brotten, Ruth Marion Gerda
Text (1948)
Part of
Electronic Theses & Dissertations
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