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24. The politics of a renovation. Interview by Paul King and Donna Boss. Puckett R Food Manage; 1991 Jul; 26(7):104-7, 112, 116-7 passim. PubMed ID: 10112464 [TBL] [Abstract][Full Text] [Related]
25. How to improve cafeteria service. Renovate to meet customers' demands. Brand GF Food Manage; 1984 Nov; 19(11):52. PubMed ID: 10268548 [No Abstract] [Full Text] [Related]
28. New York University Medical Center cooperative care unit: patient dining room. Gamrecki J Food Manage; 1984 Mar; 19(3):140-3. PubMed ID: 10265085 [No Abstract] [Full Text] [Related]
30. Best of both worlds. King P Food Manage; 1990 Feb; 25(2):68, 76. PubMed ID: 10103811 [No Abstract] [Full Text] [Related]
31. New kitchen design gives employees room to move. Stephenson S Restaurants Inst; 1987 Nov; 97(25):116. PubMed ID: 10284747 [No Abstract] [Full Text] [Related]
32. A (dining) room with a view: cafeteria takes advantage of grounds. Kelius JS Health Facil Manage; 1993 Apr; 6(4):10-1. PubMed ID: 10129170 [No Abstract] [Full Text] [Related]
33. Recipe for healing: a blend of U.S. standards and Mexican culture. Quayle C Health Facil Manage; 1997 Feb; 10(2):16-7. PubMed ID: 10164909 [No Abstract] [Full Text] [Related]