Hospitality Management and Dietetics Publications
Status of Prerequisite and HACCP Program Implementation in Iowa and Kansas Restaurants: Sanitarians’ Perspective
Roberts, K.R., Barrett, B., & Sneed, J. (2005). Status of Prerequisite and HACCP Program Implementation in Iowa and Kansas Restaurants: Sanitarians’ Perspective. Food Protection Trends, 25(9), 694-700.
An integrated model to measure service management and physical constraints affect on food consumption in assisted living facilities
Huang, J., & Shanklin, C.W. (2008). An integrated model to measure service management and physical constraints affect on food consumption in assisted living facilities. Journal of American Dietetic Association, 108(5), 785-792.
Evaluation of the free school breakfast program
Hui-chung, H., Lee, K-I, and Shanklin, C.W. (2006). Evaluation of the free school breakfast program. Journal of Child Nutrition and Management, 30(1).
Food security practice in Kansas schools and healthcare facilities
Yoon, E., & Shanklin, C.W. (2007). Food security practice in Kansas schools and healthcare facilities. Journal of American Dietetic Association, 107(2), 325-329.
Using focus groups to determine specific attributes that influence the evaluation of quality food and service quality in continuing care retirement communities
Seo, S. H., & Shanklin, C.W. (2006). Using focus groups to determine specific attributes that influence the evaluation of quality food and service quality in continuing care retirement communities. Journal of Foodservice Business Research, 8(1), 35-51.
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.
Implementation of food biosecurity management plan against food terrorism in on-site foodservice operations
Yoon, E., & Shanklin, C.W. (2007). Implementation of food biosecurity management plan against food terrorism in on-site foodservice operations. Journal of Hospitality and Tourism Research, 31(2), 224-240.
Drives for Behavioral Intentions in Dining Services: Frequent Users vs. Occasional Users
Seo, S.H., Shanklin, C.W. (2007). Drives for Behavioral Intentions in Dining Services: Frequent Users vs. Occasional Users. Journal of Foodservice Business Research, 10(4), 79-101.
Restaurant employees’ perceptions of barriers to three food safety practices
Howells, A. D., Roberts, K. R., Shanklin, C. W., Pilling, V. K., Brannon, L. A., & Barrett, B.B. (2008). Restaurant employees’ perceptions of barriers to three food safety practices Journal of the American Dietetic Association, 108:1345-1349.