Items where Subject is "Australian and New Zealand Standard Research Classification > COMMERCE MANAGEMENT TOURISM AND SERVICES (150000) > COMMERCIAL SERVICES (150400) > Food and Hospitality Services (150401)"
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Number of items at this level: 7.
Choi, Jaz Hee-jeong, Foth, Marcus, & Hearn, Gregory N. (Eds.) (2014) Eat Cook Grow : Mixing Human-Computer Interactions with Human-Food Interactions. MIT Press, Cambridge, MA.
Choi, Jaz Hee-jeong & Foth, Marcus (2010) Lift@Weimar : sustainable interaction with food, technology, and the city (Workshop). In MediaCity 2010 : International Scientific Conference, 29 - 31 October 2010, Bauhaus University, Weimar.
Choi, Jaz Hee-jeong, Foth, Marcus, Farr-Wharton, Geremy, & Lyle, Peter (2011) Designing for engagement towards healthier lifestyles through food image sharing : the case of I8DAT. In Proceedings of the INTERACT 2011 Workshop on Promoting and Supporting Healthy Living by Design, Lisbon, Portugal.
Choi, Jaz Hee-jeong, Foth, Marcus, Hearn, Gregory N., Blevis, Eli, & Hirsch, Tad (2009) Hungry 24/7? HCI design for sustainable food culture workshop. In OZCHI 2009 : 21st Annual Conference of the Australian Computer-Human Interaction Special Interest Group (CHISIG) of the Human Factors and Ergonomics Society of Australia (HFESA), 23-27 November 2009, The University of Melbourne, Melbourne, Victoria.
Fallon, Andrew, Gurr, Stephen, Hannan-Jones, Mary T., & Bauer, Judith D. (2008) Use of the acute care hospital foodservice patient satisfaction questionnaire to monitor trends in patient satisfaction with foodservice at an acute care private hospital. Nutrition & Dietetics, 65(1), pp. 41-46.
Foth, Marcus, Choi, Jaz Hee-jeong, Lyle, Peter, & Farr-Wharton, Geremy (2011) Start playing with your food : fun food experiences with mobile social media. In Workshop Proceedings of Please Enjoy! Studying Playful Experiences with Mobile Technologies, Stockholm, Sweden.
Williams, Peter, Walton, Karen, & Hannan-Jones, Mary T. (2009) Prison foodservice in Australia : systems, menus and inmate attitudes. Journal of Foodservice, 20(4), pp. 167-180.