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61.
Nutrition curriculum for postpartum women in a rehabilitation setting for substance abuse
by Trammell, Jennifer, M.S.  California State University, Long Beach. 2015: 189 pages; 1596478.
62.
Horticultural therapy for veterans: A grant proposal
by Haynes, Mary, M.S.W.  California State University, Long Beach. 2011: 84 pages; 1499162.
63.
Determination of reliability of the nutrition care process evaluation instrument
by Garver, Stephanie, M.S.  University of Kansas. 2015: 87 pages; 1591099.
64.
Responses to restaurant menu nutritional labeling in older adults
by Hillis, Valerie A., M.S.N.  California State University, Long Beach. 2012: 106 pages; 1520904.
65.
Oklahoma Farm-to-School economic viability and efficiency
by Vo, Anh Ngoc, M.S.  Oklahoma State University. 2009: 107 pages; 1474109.
66.
Development of a Nutrition Program with Emphasis on Use of Social Media for Middle School Students
by Martin, Rachel Lynn, M.S.  California State University, Long Beach. 2017: 170 pages; 10262069.
67.
"Tacos!, Burritos!, Tortas!": Migrant entrepreneurs' quest for economic mobility and safe spaces in Arizona
by Hidalgo, LeighAnna G., M.A.  California State University, Long Beach. 2012: 111 pages; 1522578.
69.
Development of a seasonal cookbook
by Roberson, Rosslyn, M.S.  California State University, Long Beach. 2016: 94 pages; 10118885.
70.
Getting results: Leadership and cross-cultural adaptability within a multi-national corporation
by Briggs, Rickard, D.E.Lead.  Mountain State University. 2012: 114 pages; 3561928.
72.
Factors Associated with Commitment of Registered Dietitian Nutritionists to the Dietetic Internship Preceptor Role
by Butler, Summer Lynn, Ed.D.  Teachers College, Columbia University. 2019: 240 pages; 13899825.
73.
74.
Creating collaboration among small nonprofit leaders using an appreciative inquiry approach
by Mann, Jennifer Alison, M.S.  Pepperdine University. 2012: 115 pages; 1516533.
75.
Small Business Owners' Strategies for Success
by Onyenego, Ovuefelomaloye, D.B.A.  Walden University. 2018: 132 pages; 10975877.
76.
Consumer preferences for beef flavor
by Webb, Megan Jean, M.S.  Colorado State University. 2014: 75 pages; 1573132.
77.
Implementing Structured Training to Improve Employee Morale and Retention
by Piz, Thomas B., D.Ed.  Capella University. 2019: 100 pages; 22616503.
78.
The myth of "the bottom line" in war, home, food, healthcare, and relationships
by Conley, Paul A., Ph.D.  Pacifica Graduate Institute. 2014: 221 pages; 3681276.
79.
A study of factors influencing superintendent departure
by Domene, Doug, Ed.D.  California State University, Fullerton. 2012: 123 pages; 3537372.
80.
82.
The role of learning and development in employer brand practices
by Schulte, Ann Elizabeth, Ed.D.  University of Pennsylvania. 2010: 147 pages; 3424124.
83.
Strategies Used by Nonprofit Leaders to Motivate Volunteers
by Williams, Michael C., D.B.A.  Walden University. 2017: 182 pages; 10680959.
84.
How Do Mid-Level Leaders Communicate with White Collar Workers in a Multi-National Setting?
by Al-Shammari, Susan, Ed.D.  Pepperdine University. 2018: 145 pages; 10827780.
86.
Implementing Snack Policies: A Multiple Case Study Analysis
by Asada, Yuka, Ph.D.  University of Illinois at Chicago. 2015: 265 pages; 10003364.
88.
Comparison of pathogen detection methods in compost and compost characteristics as potential predictors of pathogen regrowth
by Reynnells, Russell Edward, M.S.  University of Maryland, College Park. 2013: 143 pages; 1552507.
89.
Development of a 3-pronged approach to evaluation for the iCook-4H project
by Mathews, Douglas R., Ph.D.  The University of Maine. 2015: 166 pages; 10096287.
90.
The View of Law Enforcement Supervisors on Officers Leadership Training Development
by Alfonso, Osviel, Ed.D.  St. Thomas University. 2019: 126 pages; 13806659.
61 - 90 of 130 displayed.
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