Use of capital budgeting techniques by foodservice directors in for-profit and non-for-profit hospitals-Reference-Cited by-同舟云学术

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Use of capital budgeting techniques by foodservice directors in for-profit and non-for-profit hospitals

Published:1993-01 Issue:1 Volume:93 Page:67-69
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

DeYoung Daniels Rebecca,Gregoire Mary B

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference18 articles.

1. Nutrition services in health maintenance organizations and alternative health care delivery systems;Position of The American Dietetic Association;J Am Diet Assoc,1987

2. Financial and Operational Parameters Affecting Selection of Foodservice Systems;Greathouse,1987

3. Cost Effective Quality Food Service: An Institutional Guide;Stokes,1985

4. Understanding Foodservice Financial Management;Sneed,1989

5. Corporate Finance;Ross,1988

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Perceptions of Dietitians on Director Management Background, Customer Satisfaction, and Clinical Nutrition Staff Participation in the Foodservice Department;Journal of Foodservice Business Research;2007-02-20

2. A strategy for developing a graduate program to prepare managers in dietetics;Journal of the American Dietetic Association;1994-07

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