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Journal Abstract Search

406 related items for PubMed ID: 10646008

  • 1. Current and future practices in hospital foodservice.
    Silverman MR, Gregoire MB, Lafferty LJ, Dowling RA.
    J Am Diet Assoc; 2000 Jan; 100(1):76-80. PubMed ID: 10646008
    [Abstract] [Full Text] [Related]

  • 2. Are registered dietitians adequately prepared to be hospital foodservice directors?
    Gregoire MB, Sames K, Dowling RA, Lafferty LJ.
    J Am Diet Assoc; 2005 Aug; 105(8):1215-21. PubMed ID: 16182636
    [Abstract] [Full Text] [Related]

  • 3. Implementation of HACCP and prerequisite programs in school foodservice.
    Youn S, Sneed J.
    J Am Diet Assoc; 2003 Jan; 103(1):55-60. PubMed ID: 12525794
    [Abstract] [Full Text] [Related]

  • 4. Foodservice benchmarking: practices, attitudes, and beliefs of foodservice directors.
    Johnson BC, Chambers MJ.
    J Am Diet Assoc; 2000 Feb; 100(2):175-80; quiz 181-2. PubMed ID: 10670389
    [Abstract] [Full Text] [Related]

  • 5. Factors other than environmental issues influence resource allocation decisions of school foodservice directors.
    Hackes BL, Shanklin CW.
    J Am Diet Assoc; 1999 Aug; 99(8):944-9. PubMed ID: 10450309
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  • 7. State of the art in marketing hospital foodservice departments.
    Pickens CW, Shanklin CW.
    J Am Diet Assoc; 1985 Nov; 85(11):1474-8. PubMed ID: 4056265
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  • 8. Emergency preparedness needs assessment of centralized school foodservice and warehousing operations.
    Story C, Sneed J, Oakley CB, Stretch T.
    J Am Diet Assoc; 2007 Dec; 107(12):2100-4. PubMed ID: 18060895
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  • 9. Quality ratings of a hospital foodservice department by inpatients and postdischarge patients.
    Lau C, Gregoire MB.
    J Am Diet Assoc; 1998 Nov; 98(11):1303-7. PubMed ID: 9813587
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  • 10. Clinical nutrition and foodservice personnel in teaching hospitals have different perceptions of total quality management performance.
    Chong Y, Unklesbay N, Dowdy R.
    J Am Diet Assoc; 2000 Sep; 100(9):1044-9. PubMed ID: 11019352
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  • 15. Current hospital practices in clinical dietetics.
    Schiller MR.
    J Am Diet Assoc; 1984 Oct; 84(10):1194-7. PubMed ID: 6481042
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  • 16. Comparison of conventional, cook-chill, and cook-freeze foodservice systems.
    Greathouse KR, Gregoire MB, Spears MC, Richards V, Nassar RF.
    J Am Diet Assoc; 1989 Nov; 89(11):1606-11. PubMed ID: 2509536
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  • 18. Clients' safe food-handling knowledge and risk behavior in a home-delivered meal program.
    Almanza BA, Namkung Y, Ismail JA, Nelson DC.
    J Am Diet Assoc; 2007 May; 107(5):816-21. PubMed ID: 17467379
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  • 19. Use of the microcomputer to determine direct costs of menu items.
    Stinson JP, Guley HM.
    J Am Diet Assoc; 1988 May; 88(5):586-90. PubMed ID: 3367016
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  • 20. Healthcare foodservice report 1993. Getting ready for reform. Interview by Mitchell Schechter.
    Bennett N, Evert D, Gessel A, Fowler K, Johnston D.
    Food Manage; 1993 Jun; 28(6):70-9. PubMed ID: 10126416
    [Abstract] [Full Text] [Related]

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