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7. Menu item forecasting systems in hospital foodservice. A cost comparison of two- and three-echelon systems. Cullen KO; Hoover LW; Moore AN J Am Diet Assoc; 1978 Dec; 73(6):640-6. PubMed ID: 722013 [TBL] [Abstract][Full Text] [Related]
8. Menu planning to control costs. Hosp Food Nutr Focus; 1990 Dec; 7(4):1, 3. PubMed ID: 10107967 [No Abstract] [Full Text] [Related]
9. Spirit and the selective menu. Faust K Contemp Adm Long Term Care; 1980 Sep; 3(9):28, 33, 44. PubMed ID: 10295019 [No Abstract] [Full Text] [Related]