ORGANOLEPSIS: A TOOL FOR THE MANAGEMENT OF MORE COMPLETE EATING PLEASURE

Edward Brodsky-Porges

Journal of Food Distribution Research, 1978, vol. 09, issue 3, 4

Abstract: Emphasizes the need to teach organoleptic perception to students, workers and management of food service establishments in order to insure higher levels of customer perceived satisfaction.

Keywords: Consumer/Household; Economics (search for similar items in EconPapers)
Date: 1978
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Persistent link: https://EconPapers.repec.org/RePEc:ags:jlofdr:27766

DOI: 10.22004/ag.econ.27766

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