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Results:
1-10
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Results: 10
Authors:
SNEED J
GREGOIRE MB
Citation: J. Sneed et Mb. Gregoire, DOWN-BOARD THINKING - WHAT ARE OUR NEXT MOVES, Journal of the American Dietetic Association, 98(8), 1998, pp. 860-862
Authors:
LAU C
GREGOIRE MB
Citation: C. Lau et Mb. Gregoire, QUALITY RATINGS OF A HOSPITAL FOODSERVICE DEPARTMENT BY INPATIENTS AND POSTDISCHARGE PATIENTS, Journal of the American Dietetic Association, 98(11), 1998, pp. 1303-1307
Authors:
NETTLES MF
GREGOIRE MB
CANTER DH
Citation: Mf. Nettles et al., ANALYSIS OF THE DECISION TO SELECT A CONVENTIONAL OR COOK-CHILL SYSTEM FOR HOSPITAL FOODSERVICE, Journal of the American Dietetic Association, 97(6), 1997, pp. 626-631
Authors:
PERLMUTTER CA
CANTER DD
GREGOIRE MB
Citation: Ca. Perlmutter et al., PROFITABILITY AND ACCEPTABILITY OF FAT-MODIFIED AND SODIUM-MODIFIED HOT ENTREES IN A WORKSITE CAFETERIA, Journal of the American Dietetic Association, 97(4), 1997, pp. 391-395
Authors:
MYERS EF
GREGOIRE MB
SPEARS MC
Citation: Ef. Myers et al., QUALITY DELEGATION GRID - A DECISION TOOL FOR EVALUATING DELEGATION OF MANAGEMENT TASKS IN-HOSPITAL DIETETICS DEPARTMENTS, Journal of the American Dietetic Association, 94(4), 1994, pp. 420-424
Authors:
GREGOIRE MB
NETTLES MF
Citation: Mb. Gregoire et Mf. Nettles, IS IT TIME FOR COMPUTER-ASSISTED DECISION-MAKING TO IMPROVE THE QUALITY OF FOOD AND NUTRITION SERVICES, Journal of the American Dietetic Association, 94(12), 1994, pp. 1371-1374
Authors:
GREGOIRE MB
Citation: Mb. Gregoire, QUALITY OF PATIENT MEAL SERVICE IN HOSPITALS - DELIVERY OF MEALS BY DIETARY EMPLOYEES VS DELIVERY BY NURSING EMPLOYEES, Journal of the American Dietetic Association, 94(10), 1994, pp. 1129-1134
Authors:
NETTLES MF
GREGOIRE MB
PARTLOW CG
Citation: Mf. Nettles et al., RELEVANCE OF COMPETENCES TO GRADUATE-EDUCATION AND EXPERIENCE IN FOODSERVICE MANAGEMENT, Journal of the American Dietetic Association, 93(8), 1993, pp. 877-880
Authors:
PERLMUTTER CA
GREGOIRE MB
Citation: Ca. Perlmutter et Mb. Gregoire, COMPARISON OF NUTRIENT CONTENT OF 2 TYPES OF FROZEN MEALS FOR A NUTRITION PROGRAM FOR THE ELDERLY, Journal of the American Dietetic Association, 93(5), 1993, pp. 587-588
Authors:
NETTLES MF
GREGOIRE MB
Citation: Mf. Nettles et Mb. Gregoire, OPERATIONAL CHARACTERISTICS OF HOSPITAL FOODSERVICE DEPARTMENTS WITH CONVENTIONAL, COOK-CHILL, AND COOK-FREEZE SYSTEMS, Journal of the American Dietetic Association, 93(10), 1993, pp. 1161-1163
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