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TARGETING THE FOOD SERVICE SECTOR

Shanklin, C. W.

BioCycle. VOL 42; PART 4, ; 2001, 38-43 -- JG PRESS (pages 38-43) -- 2001

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Ecology Age: Implications for the Hospitality and Tourism Industry

Shanklin, C. W.

Hospitality research journal : the professional journal of the Council on Hotel, Restaurant, and Institutional Education. VOL 17; NUMBER 1, ; 1993, 219 -- THE COUNCIL ON HOTEL, RESTAURANT & INDUSTRIAL EDUCATION Part: Part 1; -- 1993

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Effect of Dining Frequency on Behavioral Intentions Related to Dining Services in Continuing Care Retirement Communities

Seo, S.; Shanklin, C. W.

Journal of the American Dietetic Association. VOL 105; NUMBER 8; SUPP, ; 2005, 47 -- ELSEVIER SCIENCE B.V. AMSTERDAM -- 2005

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Implementation of Food Biosecurity Management Plan Against Food Terrorism in On-Site Foodservice Operations

Yoon, E.; Shanklin, C. W.

Journal of hospitality & tourism research : the professional journal of the Council on Hotel, Restaurant and Institutional Education. VOL 31; NUMB 2, ; 2007, 224-240 -- INTERNATIONAL CHRIE (pages 224-240) -- 2007

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Instrument Designed to Measure Food Terrorism Risk Perceptions and Intention to Implement a Defense Management Plan

Yoon, E.; Shanklin, C. W.

Journal of the American Dietetic Association. VOL 107; NUMBER 8; SUPP, ; 2007, A68 -- ELSEVIER SCIENCE B.V. AMSTERDAM -- 2007

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Nutrient contributions per 100 kcal and per penny for the 5 meal components in school lunch: entree, milk, vegetable/fruit, bread/grain, and miscellaneous

Shanklin, C. W. Wie, S.

Journal of the American Dietetic Association. VOL 101; PART 11, ; 2001, 1358-1360 -- AMERICAN DIETETIC ASSOCIATION (pages 1358-1360) -- 2001

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Nutrient Contributions of the Five Meal Components in School Lunch: Entree, Milk, Vegetable/Fruit, Bread/Grain, and Miscellaneous

Wie, S.; Shanklin, C. W.

Journal of community nutrition. VOL 8; NUMB 1, ; 2006, 3-8 -- KOREAN SOCIETY OF COMMUNITY NUTRITION (pages 3-8) -- 2006

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Relationships of Physical Constraints, Service Management, and Residents’ Food Consumption in Assisted Living Facilities

Huang, H.; Shanklin, C. W.

Journal of the American Dietetic Association. VOL 105; NUMBER 8; SUPP, ; 2005, 15 -- ELSEVIER SCIENCE B.V. AMSTERDAM -- 2005

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Using Focus Groups to Determine Specific Attributes That Influence the Evaluation of Quality Food and Service Quality in Continuing Care Retirement Communities

Seo, S.; Shanklin, C. W.

JOURNAL OF FOODSERVICE BUSINESS RESEARCH. VOL 8; NUMB 1, ; 2005, 35-52 -- FOOD PRODUCTS PRESS (pages 35-52) -- 2005

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Impact of a Change in the Food Production System on Employees' Attitudes and Job Satisfaction

Kim, T.; Shanklin, C. W.

JOURNAL OF CHILD NUTRITION AND MANAGEMENT. VOL 23; NUMBER 2, ; 1999, 67-73 -- AMERICAN SCHOOL FOOD SERVICE ASSOCIATION (pages 67-73) -- 1999

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by this Author/Contributor:

  1. Shanklin, C. W.
  2. Roberts, K. R.
  3. Brannon, L. A.
  4. Seo, S.
  5. Howells, A. D.

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