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Browsing by Author "Messersmith, Ann M."
Now showing items 1-13 of 13
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Yang, Mei-fang (1990-07-11)Cook-Chill Foodservice System was a new alternative foodservice system in the 1960s. Food items in Cook-Chill Foodservice Systems are prepared and chilled in advance of service, stored in inventory, and then rethermal ...
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Adams, Elaine A. (1984-04-23)The purpose of this research was to determine potential job functions in the food systems industry for implementation with robots. The research objectives included (1) to isolate job functions in food systems that sho ...
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Witte, Sandra Sue (1992-04-09)Dietetic professionals integrate knowledge and expertise in food, nutrition, management and people and apply their skills in a variety of settings. As the changing scene in health care has necessitated enhanced manage ...
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Schneider, Constance L. (2002-08-06)The purpose of this research was to explore patients' perceptions of services provided by hospital dietitians. The two-phase study included: (1) personal interviews of thirty-one patients to determine service attribute ...
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Cluskey, Mary M. (1992-02-13)This study involved the development and implementation of a model for providing structured on-the-job training (SOJT) in a healthcare foodservice operation. The model was developed to provide a structured method for c ...
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Kobliner, Victoria Rousso (1994-05-06)
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Cox, Nancy R. (1988-12-05)The practice of dietetics has changed over the past several years to include an increasing number of dietitians working in private practice. The 1986 census of The American Dietetic Association identified 2,383 (4.3% ...
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Cloninger, Barbara J. (1986-05-01)The purpose of the research project was to teach the management of perpetual and periodic inventory systems to university students in the field of food systems management through the use of a microcomputer software pr ...
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Ramsay, Jean D. (2001-06-14)Hospital patients are at high risk for foodborne illness; it is essential that hospital foodservice managers know food safety principles. The purpose of this research was to assess the basic food safety knowledge of ho ...
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Yoon, Ji-young (2000-04-28)Foodservice systems management (FSM) has had impact on the role of dietitians, not only in the United States (US), but also in Korea. The purpose of the study was: (1) to delineate and identify the acceptable FSM compe ...
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Curtis, Suzanne Render (2001-06-13)The purpose of this research was to evaluate a web-based training program for mentors of distance graduate students enrolled in a distance Master of Science Dietetic Management Program. The online training program was ...
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Juan, WenYen D. (2000-05-09)Nutrition and health-related risk factors could be identified through the implementation of the nutrition preventive strategies, such as nutrition screening, for the Chinese elderly population who are at high risk of m ...
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Curtis, Suzanne Render (1981-11-16)The increasing costs of labor and food accompanied by limited budgets are some of the problems facing the school foodservice director. A plausible solution for cost increases is more efficient use of time. The purpose ...
Now showing items 1-13 of 13
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