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9. The institutions link. Commercial operators have found a new market that's ripe for the picking. Erickson P Restaurants Inst; 1987 Feb; 97(4):134-5. PubMed ID: 10280571 [No Abstract] [Full Text] [Related]
11. Healthcare foodservice report 1995. Designing menus for survival. Branding for profitability. Interview by Carol Carangelo. Lemond B Food Manage; 1995 Jun; 30(6):78. PubMed ID: 10143242 [No Abstract] [Full Text] [Related]
12. Innovative nutrition service maximizes profits. Record L Calif Hosp; 1992; 6(5):37-8. PubMed ID: 10121811 [No Abstract] [Full Text] [Related]
13. Study shows price savings in food services managed by outside firms--sometimes. Scott L Mod Healthc; 1993 Aug; 23(34):34. PubMed ID: 10127809 [No Abstract] [Full Text] [Related]
14. Challenge: how to make foodservice more productive. Food Manage; 1995 Jul; 30(7):42. PubMed ID: 10144010 [No Abstract] [Full Text] [Related]
19. Outsourcing for food service: two scenarios. Warren LJ Leadersh Health Serv; 1996; 5(2):5-6, 14. PubMed ID: 10156777 [No Abstract] [Full Text] [Related]
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