All Stories

  1. Salt, chefs, and public health: an exploratory investigation of hospitality professionals’

    Article • British Food Journal, May 2015, Emerald

    heather hartwell, Dr Douglas W Murray

  2. Nutrition information and its influence on menu choice within higher education establishments

    Article • British Food Journal, April 2015, Emerald

    heather hartwell

  3. Assessment of the healthy dietary diversity of a main meal in a self-service restaurant

    Article • British Food Journal, January 2015, Emerald

    heather hartwell

  4. An exploration of the fruit and vegetable “foodscape” in a university setting for staff

    Article • British Food Journal, January 2015, Emerald

    heather hartwell, Professor ann hemingway, Professor of Public Health Ann Hemingway

  5. Medical Tourism: The Ethics, Regulation and Marketing of Health Mobility

    Article • Tourism Management, December 2014, Elsevier

    heather hartwell

  6. Wellness tourism: A destination perspective

    Article • Tourism Management, June 2014, Elsevier

    heather hartwell

  7. Menu Psychology to Encourage Healthy Menu Selections at a New Jersey University

    Article • Journal of Culinary Science & Technology, November 2013, Taylor & Francis

    heather hartwell

  8. The relationship between emotions, food consumption and meal acceptability when eating out of the home

    Article • Food Quality and Preference, October 2013, Elsevier

    heather hartwell

  9. Hungry in hospital, well-fed in prison? A comparative analysis of food service systems

    Article • Appetite, September 2013, Elsevier

    heather hartwell

  10. Menu Choice: Satisfaction or Overload?

    Article • Journal of Culinary Science & Technology, July 2013, Taylor & Francis

    heather hartwell

  11. Effects of a hospital ward eating environment on patients' mealtime experience: A pilot study

    Article • Nutrition & Dietetics, June 2013, Wiley

    heather hartwell

  12. Emotions and Food Consumption (Macronutrient) in a Foodservice College Setting—A Mixed Methods Study

    Article • Journal of Culinary Science & Technology, June 2013, Taylor & Francis

    heather hartwell

  13. Eating and emotion: focusing on the lunchtime meal

    Article • British Food Journal, February 2013, Emerald

    heather hartwell

  14. Nutrition; effects of the Research Excellence Framework (REF)

    Article • Nutrition & Food Science, February 2013, Emerald

    heather hartwell, Professor Edwin R van Teijlingen

  15. The relationship between emotions and food consumption (macronutrient) in a foodservice college setting – a preliminary study

    Article • International Journal of Food Sciences and Nutrition, October 2012, Taylor & Francis

    heather hartwell

  16. Impacts of the Internet on Travel Satisfaction and Overall Life Satisfaction

    Article • November 2011, Springer Science + Business Media

    heather hartwell

  17. Acculturation and food habits: lessons to be learned

    Article • British Food Journal, October 2011, Emerald

    heather hartwell

  18. Food neophobia and the adoption of new food products

    Article • Nutrition & Food Science, May 2011, Emerald

    heather hartwell

  19. Improving the provision of meals in hospital. The patients’ viewpoint

    Article • Appetite, February 2010, Elsevier

    heather hartwell

  20. A taste of the unfamiliar. Understanding the meanings attached to food by international postgraduate students in England

    Article • Appetite, February 2010, Elsevier

    heather hartwell

  21. Descriptive menus and branding in hospital foodservice: a pilot study

    Article • International Journal of Contemporary Hospitality Management, October 2009, Emerald

    heather hartwell

  22. Prison foodservice in England*

    Article • Journal of Foodservice, August 2009, Wiley

    heather hartwell

  23. Comments on prison foodservice: England vs. Australia

    Article • Journal of Foodservice, August 2009, Wiley

    heather hartwell

  24. Institutional meals

    Article • January 2009, Elsevier

    heather hartwell

  25. Counselling Skills for Dietitians, 2nd Edition

    Article • Journal of Foodservice, June 2007, Wiley

    heather hartwell

  26. The diet of prisoners in England

    Article • British Food Journal, March 2007, Emerald

    heather hartwell

  27. Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction

    Article • Nutrition, March 2007, Elsevier

    heather hartwell

  28. Overweight, obesity and the food service industry

    Article • Food Service Technology, June 2005, Wiley

    heather hartwell

  29. A comparative analysis of ‘plated’ and ‘bulk trolley’ hospital food service systems*

    Article • Food Service Technology, September 2003, Wiley

    heather hartwell

  30. Food safety in the hospitality industry

    Article • Food Service Technology, September 2002, Wiley

    heather hartwell

  31. Environmental Management in the Hospitality Industry. A Guide for Students and Managers

    Article • Food Service Technology, June 2001, Wiley

    heather hartwell