Publications tagged with "foodservice"

Institutional foodservice benchmarking: survey of administrators’ attitudes and practices in the USA

Bright, S., Kwon, J., Bednar, C., & Newcomer, J. (2009). Institutional foodservice benchmarking: survey of administrators’ attitudes and practices in the USA. Journal of Foodservice, 20, 123-132.

Labor Productivity Standards in Texas School Foodservice Operations

Sherrin, A. R., Bednar, C., & Kwon, J. “Labor Productivity Standards in Texas School Foodservice Operations”. Journal of Child Nutrition & Management: 33(1).

Antecedents of service employee’s organizational citizenship behaviors in full-service restaurant in Korea

Kim, W., Ok, C., & Lee, M.J. (2009). Antecedents of service employee’s organizational citizenship behaviors in full-service restaurant in Korea. Cornell Hospitality Quarterly, 50(2), 180-197.

Intervention improves restaurant employees’ food safety compliance rates

Pilling, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Barrett, B.B., & Howells, A.D. (2009). Intervention improves employees’ food safety compliance rates. International Journal of Contemporary Hospitality Management, 21(4), 459-478.

Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74°C

David Olds, Aubrey Mendonca, Jeannie Sneed, and Bledar Bisha. “Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74° C”. Journal of Food Protection (2006): 69, 112-117.

Semiquantitative evaluation of protein residues in foods using the flash rapid cleaning validation method

Olds, D., Fung, D., & Shanklin, C.W. (2005). Semiquantitative evaluation of protein residues in foods using the flash rapid cleaning validation method. Journal of Rapid Methods & Automation in Microbiology, 13(3), 135-147.

Important food and service quality attributes of dining service in continuing care retirement communities

Seo, S.H., & Shanklin, C.W. (2006). Important food and service quality attributes of dining service in continuing care retirement communities. Journal of Foodservice Business Research, 8(4), 169-86.

Food terrorism: Perceptional gaps between importance and performance of preventive measures

Yoon, E., & Shanklin, C.W. (2007). Food terrorism: Perceptional gaps between importance and performance of preventive measures. Journal of Foodservice Business Research, 10(4), 3-23.

Identifying Specific Beliefs to Target to Improve Restaurant Employees’ Intentions for Performing Three Important Food Safety Behaviors

Pilling, V. K., Brannon, L. A., Shanklin, C. W., Howells, A. D., & Roberts, K. R. (2008). Identifying specific beliefs to target to improve restaurant employees’ intentions for performing three important food safety behaviors. Journal of the American Dietetic Association, 108, 991 – 997.