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Journal of the American Dietetic Association|April 1, 1988
Forecasting menu-item demand in foodservice operationsJ L Miller, C W ShanklinJournal of the American Dietetic Association|October 1, 1988
Status of menu item forecasting in dietetic educationJ L Miller, C W ShanklinJournal of the American Dietetic Association|November 1, 1985
State of the art in marketing hospital foodservice departmentsC W Pickens, C W ShanklinJournal of the American Dietetic Association|August 18, 1999
Factors other than environmental issues influence resource allocation decisions of school foodservice directorsB L Hackes, C W ShanklinMilitary Medicine|May 10, 2000
Solid waste management practices in U.S. Army medical treatment facilitiesG A Dilly, C W ShanklinJournal of the American Dietetic Association|October 1, 1980
Implementation and evaluation of a competency-based dietetic programC W Shanklin, B L BeachJournal of the American Dietetic Association|April 1, 1989
Attributes and qualifications that employers seek when hiring dietitians in business and industryD Kirk, C W Shanklin, M A GormanJournal of the American Dietetic Association|December 1, 1987
Competencies of foodservice directors/managers required in health care operationsS C Yates, C W Shanklin, M A GormanJournal of the American Dietetic Association|October 1, 1991
Factors influencing success of dietitians employed in business and industryL J Boudreaux, C W Shanklin, J T JohnsonJournal of the American Dietetic Association|August 1, 1997
Tray service generates more food waste in dining areas of a continuing-care retirement communityB L Hackes, C W Shanklin, T Kim, et al.Pageof 27