This third and final volume of a study on the future of the food service industry contains the technical papers on which the information in the previous two volumes was based. The papers were written by various members of the Pennsylvania State University departments of economics, food science, nutrition, social psychology, and engineering and by members of the university's Food Service and Housing Administration. Titles of the studies included are "Consumer Perceptions of and Innovative Behavior Toward New Food Products"; "The Pennsylvania State University's Consumer Taste Panel Experiment"; "Sensory Evaluation of Freshly Prepared and Frozen-Reconstituted Gourmet Food Items at the Pennsylvania State University's Division of Food Science and Industry"; "The Potential Impact of Nutrition Delivery Systems on Food Nutrient Retention: Results of a Pilot Study"; "Seven Food Processing and Preparation Heat Transfer Experiments"; "Systems for Controlling the Physical Environment of Food Service Establishments: A Look at the Future"; "A Dynamic Model of Consumer Demand for Away-from-Home Food"; "A Study of Guests' Perceptions of Restaurant Servers"; and "A Nutritional Analysis of Consumer Choices in Fast Food Restaurants." (BM)