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~person:"Dawson, Mary"
~subject:"Catering industry"
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Catering industry
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Dawson, Mary
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Cornell hospitality quarterly : CQ
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Implementation of behavior-based training can improve food service employees’ handwashing frequencies, duration, and effectiveness
Yu, Heyao
;
Neal, Jay
;
Dawson, Mary
;
Madera, Juan M.
- In:
Cornell hospitality quarterly : CQ
59
(
2018
)
1
,
pp. 70-77
Persistent link: https://www.econbiz.de/10011925192
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