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B D David

Showing results (1-10 of 16) with videos related to

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Hospitals|August 1, 1972
Systematic management of food service. A model for decision makingB D David
Journal of the American Dietetic Association|October 1, 1979
Quality and standards--the dietitian's heritage. 16th Lenna Frances Cooper Memorial LectureB D David
Hospitals|June 16, 1973
Systems approach is key to successB D David
Journal of the American Dietetic Association|October 1, 1971
Choosing from alternatives in expanding storage space for frozen foodL Blondeau, B D David
Journal of the American Dietetic Association|May 1, 1976
Developing a demand forecasting system for a foodservice operationM Mackle, B D David
Journal of the American Dietetic Association|May 1, 1976
A dietary department applies procedure for developing a demand forecasting systemC A Tienor, B D David
Journal of the American Dietetic Association|November 1, 1978
HACCP models for quality control of entrée production in hospital foodservice systems. II. Quality assessment of beef loaves utilizing HACCP modelsB J Bobeng, B D David
Hospitals|September 16, 1976
Applying value analysis to food purchasingL M McProud, B D David
Journal of the American Dietetic Association|November 1, 1978
HACCP models for quality control of entrée production in hospital foodservice systems. I. Development of hazard analysis critical control point modelsB J Bobeng, B D David
Journal of the American Dietetic Association|August 1, 1982
Energy use and management in production of entrées in hospital food service systemsL M McProud, B D David
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Hospitals|August 1, 1972
Systematic management of food service. A model for decision makingB D David
Journal of the American Dietetic Association|October 1, 1979
Quality and standards--the dietitian's heritage. 16th Lenna Frances Cooper Memorial LectureB D David
Hospitals|June 16, 1973
Systems approach is key to successB D David
Journal of the American Dietetic Association|October 1, 1971
Choosing from alternatives in expanding storage space for frozen foodL Blondeau, B D David
Journal of the American Dietetic Association|May 1, 1976
Developing a demand forecasting system for a foodservice operationM Mackle, B D David
Journal of the American Dietetic Association|May 1, 1976
A dietary department applies procedure for developing a demand forecasting systemC A Tienor, B D David
Journal of the American Dietetic Association|November 1, 1978
HACCP models for quality control of entrée production in hospital foodservice systems. II. Quality assessment of beef loaves utilizing HACCP modelsB J Bobeng, B D David
Hospitals|September 16, 1976
Applying value analysis to food purchasingL M McProud, B D David
Journal of the American Dietetic Association|November 1, 1978
HACCP models for quality control of entrée production in hospital foodservice systems. I. Development of hazard analysis critical control point modelsB J Bobeng, B D David
Journal of the American Dietetic Association|August 1, 1982
Energy use and management in production of entrées in hospital food service systemsL M McProud, B D David
Pageof 2