| dc.contributor.author |
Grigoroudis, E |
en |
| dc.contributor.author |
Psaroudaki, A |
en |
| dc.contributor.author |
Diakaki, C |
en |
| dc.date.accessioned |
2014-06-06T06:52:53Z |
|
| dc.date.available |
2014-06-06T06:52:53Z |
|
| dc.date.issued |
2013 |
en |
| dc.identifier.issn |
03670244 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1080/03670244.2012.706195 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6239 |
|
| dc.subject |
certification of food service |
en |
| dc.subject |
Mediterranean dietary model |
en |
| dc.subject |
quality management systems |
en |
| dc.subject.other |
certification |
en |
| dc.subject.other |
compliance |
en |
| dc.subject.other |
diet |
en |
| dc.subject.other |
environmental management |
en |
| dc.subject.other |
food quality |
en |
| dc.subject.other |
food safety |
en |
| dc.subject.other |
management practice |
en |
| dc.subject.other |
methodology |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
catering service |
en |
| dc.subject.other |
human |
en |
| dc.subject.other |
meal |
en |
| dc.subject.other |
Mediterranean diet |
en |
| dc.subject.other |
practice guideline |
en |
| dc.subject.other |
quality control |
en |
| dc.subject.other |
standard |
en |
| dc.subject.other |
Diet, Mediterranean |
en |
| dc.subject.other |
Food Services |
en |
| dc.subject.other |
Guideline Adherence |
en |
| dc.subject.other |
Humans |
en |
| dc.subject.other |
Meals |
en |
| dc.subject.other |
Quality Control |
en |
| dc.title |
Toward a Food Service Quality Management System for Compliance with the Mediterranean Dietary Model |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1080/03670244.2012.706195 |
en |
| heal.publicationDate |
2013 |
en |
| heal.abstract |
The traditional diet of Cretan people in the 1960s is the basis of the Mediterranean dietary model. This article investigates the potential of this model to inspire proposals of meals by food-serving businesses, and suggests a methodology for the development of a quality management system, which will certify the delivery of food service according to this dietary model. The proposed methodology is built upon the principles and structure of the ISO 9001:2008 quality standard to enable integration with other quality, environmental, and food safety management systems. © 2013 Copyright Taylor & Francis Group, LLC. |
en |
| heal.journalName |
Ecology of Food and Nutrition |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
52 |
en |
| dc.identifier.doi |
10.1080/03670244.2012.706195 |
en |
| dc.identifier.spage |
267 |
en |
| dc.identifier.epage |
293 |
en |