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Journal of the American Dietetic Association|October 1, 1979
Quality and standards--the dietitian's heritage. 16th Lenna Frances Cooper Memorial LectureB D DavidJournal of the American Dietetic Association|May 1, 1976
Developing a demand forecasting system for a foodservice operationM Mackle, B D DavidJournal 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 DavidJournal 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 DavidJournal of the American Dietetic Association|August 1, 1977
Organizational decisions for food procurement in hospitalsN F Unklesbay, B D DavidJournal 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 DavidJournal of the American Dietetic Association|February 1, 1982
The entry-level generalist dietitian: II. Employers' perceptions of the adequacy of preparation for specific administrative competenciesW J Rinke, B D David, W T BjorakerJournal of the American Dietetic Association|February 1, 1982
The entry-level generalist dietitian: I. Employer's general opinions of the adequacy of educational preparation in administrationW J Rinke, B D David, W T BjorakerPageof 1