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2.
HB 1347 and its relationship to foodservice outsourcing in Illinois public schools
by Brashear, Gary L., Ed.D.  Illinois State University. 2012: 102 pages; 3520922.
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Vegetarian meals in the national school lunch program: Emploring the barrriers and facilitators
by Summers, Amber C., Ph.D.  The Johns Hopkins University. 2013: 239 pages; 3571741.
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Development of a nutrition-related curriculum for sustainable food waste management for foodservice operations
by Dair, Courtney, M.S.  California State University, Long Beach. 2015: 128 pages; 1597741.
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Food safety education program for hospital foodservice workers
by Schulte, Tiffany Carole, M.S.  California State University, Long Beach. 2010: 112 pages; 1481770.
10.
Causes of nonattendance and its effect on student achievement at the high school level
by Bracht, Kelly D., Ed.D.  Lindenwood University. 2010: 171 pages; 3433096.
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Benchmark of lamb quality in U.S. retail and foodservice markets
by Hoffman, Travis William, Ph.D.  Colorado State University. 2015: 122 pages; 3746168.
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Employer and Employee Implications for Certifications: An Application for Professional Food Servers
by Weber, Mary J., D.B.A.  Universite de Grenoble I (Universite Joseph Fourier) (France). 2006: 199 pages; 3442072.
30.
The perceptions of middle and high school students participating in a school-based mentoring program
by Marshall, Annette Marie, Ed.D.  Pepperdine University. 2011: 171 pages; 3487436.
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