<?xml version="1.0" encoding="utf-8" ?> <rss version="2.0" xmlns:opensearch="http://a9.com/-/spec/opensearch/1.1/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom"> <channel> <title> <![CDATA[Home | UMDC Learning and Information Center Search for 'an:49572']]> </title> <link> /cgi-bin/koha/opac-search.pl?q=ccl=an%3A49572&#38;sort_by=relevance&#38;format=rss </link> <atom:link rel="self" type="application/rss+xml" href="/cgi-bin/koha/opac-search.pl?q=ccl=an%3A49572&#38;sort_by=relevance&#38;format=rss"/> <description> <![CDATA[ Search results for 'an:49572' at Home | UMDC Learning and Information Center]]> </description> <opensearch:totalResults>3</opensearch:totalResults> <opensearch:startIndex>0</opensearch:startIndex> <opensearch:itemsPerPage>50</opensearch:itemsPerPage> <atom:link rel="search" type="application/opensearchdescription+xml" href="/cgi-bin/koha/opac-search.pl?q=ccl=an%3A49572&#38;sort_by=relevance&#38;format=opensearchdescription"/> <opensearch:Query role="request" searchTerms="q%3Dccl%3Dan%253A49572" startPage="" /> <item> <title> Consumer skepticism about quick service restaurants' corporate social responsibility activities / </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=18328</link> <description> <![CDATA[ <p> By Lee, Kiwon..<br /> USA ; Taylor &amp; Francis Group , 2020 .<br /> Volume 23, pages 417-441 : , Journal of Food Service Business Research, vol. 23, no. 5, pages 417-441, September-October 2020. 26 cm..<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=18328">Place hold on <em>Consumer skepticism about quick service restaurants' corporate social responsibility activities /</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=18328</guid> </item> <item> <title> Restaurant authenticity : factors that influence perception, satisfaction and return intentions at regional American-style restaurants / </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=21117</link> <description> <![CDATA[ <p> By DiPietro, Robin B..<br /> United Kingdom ; Taylor&amp;Francis Group , 2019 .<br /> Volume 20, pages 101-128 : , International Journal of Hospitality &amp; Tourism Administration, vol. 20, no. 1, pages 101-128, January-March 2019. 25 cm..<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=21117">Place hold on <em>Restaurant authenticity :</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=21117</guid> </item> <item> <title> Restaurant menu-planning in Japan : a qualitative analysis / </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=23165</link> <description> <![CDATA[ <p> By Saiki, Mika..<br /> USA ; Taylor and Francis Group, LLC , 2021 .<br /> Volume 24, pages 165-176 : , Journal of Foodservice Business Research, vol. 24, no. 2, pages 165-176, March-April 2021. 26 cm..<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=23165">Place hold on <em>Restaurant menu-planning in Japan :</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=23165</guid> </item> </channel> </rss>
