C. Shanklin

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Trends in the Convenience Store Industry

J. Cushman, C. Shanklin, 1996 .

Position of the American Dietetic Association: Dietetics Professionals can Implement Practices to Conserve Natural Resources and Protect the Environment

C. Shanklin, B. Hackes, 2001 .

Modeling Roles of Service Recovery Strategy: A Relationship-Focused View

Carol W. Shanklin, Ki-Joon Back, C. Ok, 2005 .

Factors Contributing to the Success of Hospitality Graduate Students

C. Shanklin, V. V. Suarez, L. March, 2001 .

Using the Theory of Planned Behavior to Elicit Restaurant Employee Beliefs about Food Safety: Using Surveys Versus Focus Groups

Laura A. Brannon, Amber D. Howells, Valerie K. York, 2009 .

Job satisfaction of dietitians with management responsibilities: an exploratory study supporting ADA's research priorities.

C. Shanklin, D. Canter, K. Sauer, 2010, Journal of the American Dietetic Association.

Position of The American Dietetic Association: environmental issues.

C. Shanklin, L. Hoover, 1993, Journal of the American Dietetic Association.

Qualitative Investigation of Assisted Living Residents' Foodservice Experience

C. Shanklin, Hui-Chun Huang, Kyung-Eun Lee, 2004 .

Mixed Findings on the Service Recovery Paradox

C. Ok, K. Back, C. Shanklin, 2007 .

Dimensional Roles of Justice on Post-Recovery Overall Satisfaction and Behavioral Intentions

C. Ok, K. Back, C. Shanklin, 2005 .

Validating Job Satisfaction Factors Among Clinical Nutrition Managers

Amber D. Howells, C. Shanklin, K. Sauer, 2015 .

Nutrient contribution per 100 kcal and per penny for the 5 meal components in school lunch: entrée, milk, vegetable/fruit, bread/grain, and miscellaneous.

C. Shanklin, S. Wie, 2001, Journal of the American Dietetic Association.

Efficacy of Cooling Beef Taco Meat and Steamed Rice in United States School Foodservice Operations

C. Shanklin, K. Roberts, J. Sneed, 2013 .

Health care foodservice directors' perception of the importance of value-added services offered by foodservice distributors.

C. Shanklin, S. Wittenbach, 1997, Journal of the American Dietetic Association.

Important Food and Service Quality Attributes of Dining Service in Continuing Care Retirement Communities

C. Shanklin, S. Seo, 2005 .

Forecasting menu-item demand in foodservice operations.

C. Shanklin, J. Miller, 1988, Journal of the American Dietetic Association.

Quantification and characterization of food processing wastes/residues

Rolando A. Flores, Carol W. Shanklin, R. A. Flores, 1999 .

Drives for Behavioral Intentions in Dining Services

C. Shanklin, S. Seo, 2007 .

Food security practice in Kansas schools and health care facilities.

C. Shanklin, Eunju Yoon, 2007, Journal of the American Dietetic Association.

Food safety training and foodservice employees' knowledge and behavior.

Laura A. Brannon, Carol W. Shanklin, Amber D. Howells, 2008 .

An integrated model to measure service management and physical constraints' effect on food consumption in assisted-living facilities.

C. Shanklin, Hui-Chun Huang, Hui-Chun Huang, 2008, Journal of the American Dietetic Association.

Factors other than environmental issues influence resource allocation decisions of school foodservice directors.

C. Shanklin, B. Hackes, 1999, Journal of the American Dietetic Association.

Relationships of Physical Constraints, Service Management, and Residents’ Food Consumption in Assisted Living Facilities

C. Shanklin, Hui-Chun Huang, 2005 .

Hospitality Management Students' Knowledge and Attitudes about the Elderly and Their Preferences in Working with or for the Elderly

C. Shanklin, S. Seo, M. Cha, 2006 .

Effects of observing employees for food safety compliance rates.

Laura A. Brannon, Carol W. Shanklin, Amber D. Howells, 2012 .

Food Safety Practices Lacking in Independent Ethnic Restaurants

C. Shanklin, K. Roberts, J. Kwon, 2011 .

Minority interns' experiences during their dietetics education and their recommendations for increasing diversity in dietetics: findings from structured interviews.

C. Shanklin, V. V. Suarez, 2002, Journal of the American Dietetic Association.

Food Safety Risks in Restaurants and School Foodservice Establishments: Health Inspection Reports

C. Shanklin, K. Roberts, K. Sauer, 2014 .

Foodservice employees benefit from interventions targeting barriers to food safety.

Laura A. Brannon, Amber D. Howells, Valerie K. York, 2009, Journal of the American Dietetic Association.

Written messages improve edible food waste behaviors in a university dining facility.

Laura A. Brannon, K. J. Whitehair, Laura A Brannon, 2013, Journal of the Academy of Nutrition and Dietetics.

Generalizing Survey Results from Student Samples: Implications from Service Recovery Research

C. Ok, K. Back, C. Shanklin, 2008 .

Appreciation of Food Safety Practices Based on Level of Experience

Laura A. Brannon, Amber D. Howells, Valerie K. York, 2009 .

Service Recovery Paradox: Implications from an Experimental Study in a Restaurant Setting

Carol W. Shanklin, Ki-Joon Back, C. Ok, 2006 .

Intervention improves restaurant employees' food safety compliance rates.

Laura A. Brannon, Amber D. Howells, Valerie K. York, 2009 .

Milk and milk products in low-residue diets: current hospital practices do not match dietitians' beliefs.

C. Shanklin, N. DiMarco, B. Alford, 1991, Journal of the American Dietetic Association.

Food Safety Training Requirements and Food Handlers' Knowledge and

Laura A. Brannon, Carol W. Shanklin, Kevin R. Roberts, 2008 .

Identifying specific beliefs to target to improve restaurant employees' intentions for performing three important food safety behaviors.

Laura A. Brannon, Amber D. Howells, C. Shanklin, 2008, Journal of the American Dietetic Association.

Importance of relationship quality and communication on foodservice for the elderly

K. Back, C. Shanklin, S. Seo, 2011, Nutrition research and practice.

The ADA's research priorities contribute to a bright future for dietetics professionals.

C. Shanklin, E. Myers, V. H. Castellanos, 2004, Journal of the American Dietetic Association.

Job satisfaction of dietitians with management responsibilities: an exploratory study supporting ADA's research priorities.

C. Shanklin, D. Canter, K. Sauer, 2010, Journal of the Academy of Nutrition and Dietetics.

Cooling of Foods in Retail Foodservice Operations

C. Shanklin, K. Roberts, J. Sneed, 2013 .

Food safety training needs assessment for independent ethnic restaurants: review of health inspection data in Kansas

C. Shanklin, K. Roberts, J. Kwon, 2010 .

Environmental Practices and Management Concerns of Conference Center Administrators

C. Shanklin, K. Wolfe, 2001 .

Using Focus Groups to Determine Specific Attributes That Influence the Evaluation of Quality Food and Service Quality in Continuing Care Retirement Communities

C. Shanklin, S. Seo, 2006 .

Elementary students' food consumption at lunch does not meet recommended dietary allowance for energy, iron, and vitamin A.

C. Shanklin, H. S. Lee, K. E. Lee, 2001, Journal of the American Dietetic Association.

Tray service generates more food waste in dining areas of a continuing-care retirement community.

C. Shanklin, B. Hackes, T Kim, 1997, Journal of the American Dietetic Association.

Food safety in foodservice: Exploring public policy options

C. Shanklin, K. Penner, 1993 .

Implementation and evaluation of a competency-based dietetic program.

C. Shanklin, B. Beach, 1980, Journal of the American Dietetic Association.

The Assessment of the Feasibility for Using the Evaluation Component of a Model for Implementing and Evaluating a Competency-Based Dietetic Program

Carol Williams Shanklin, C. Shanklin, 1976 .

Competencies of foodservice directors/managers required in health care operations.

C. Shanklin, M. Gorman, S. Yates, 1987, Journal of the American Dietetic Association.

Attributes and qualifications that employers seek when hiring dietitians in business and industry.

C. Shanklin, D. Kirk, D Kirk, 1989, Journal of the American Dietetic Association.

Factors influencing success of dietitians employed in business and industry.

C. Shanklin, L. Boudreaux, J. T. Johnson, 1991, Journal of the American Dietetic Association.

Proximate analysis of food service wastes

Rolando A. Flores, Carol W. Shanklin, R. A. Flores, 1995 .

Evaluating Human Resource and Financial Management Responsibilities of Clinical Nutrition Managers.

Amber D. Howells, C. Shanklin, K. Sauer, 2016, Journal of the Academy of Nutrition and Dietetics.

Implementation of Food Biosecurity Management Plan Against Food Terrorism in On-Site Foodservice Operations

C. Shanklin, Eunju Yoon, 2007 .

Ecology Age: Implications for the Hospitality and Tourism Industry

C. Shanklin, 1993 .

Solid waste management: how will you respond to the challenge?

C. Shanklin, 1991, Journal of the American Dietetic Association.

Solid Waste Management Practices in Selected Hotel Chains and Individual Properties

C. Shanklin, M. J. Petrillose, Amy Pettay, 1991 .

Position of the American Dietetic Association: natural resource conservation and waste management.

C. Shanklin, L. Hoover, 1997, Journal of the American Dietetic Association.

Comparison of waste composition in a continuing-care retirement community.

C. Shanklin, B. Hackes, T Kim, 1997, Journal of the American Dietetic Association.

Developing Web-based Interdisciplinary Modules to Teach Solid Waste/Residue Management in the Food Chain

Carol W. Shanklin, C. Ok, C. Shanklin, 2006 .

How to Implement a Foodservice Source Reduction and Recycling Program

C. Shanklin, Taehee Kim, 1999 .

Solid waste management in foodservice

Rolando A. Flores, Carol W. Shanklin, R. A. Flores, 1994 .

A Current Gap Analysis of Education for Clinical Nutrition Managers

Amber D. Howells, C. Shanklin, K. Sauer, 2020 .

DEVELOPMENT OF SERVICE QUALITY MEASUREMENT FOR FOODSERVICE IN CONTINUING CARE RETIREMENT COMMUNITIES1

Dallas Johnson, C. Shanklin, Kyung-Eun Lee, 2003 .

An Empirical Analysis of Service Orientation and its Impact on Employee Job Performance in Upscale Hotels

R. Downey, C. Shanklin, M. J. Petrillose, 1998 .