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2. Steel can recycling: how to cut costs and support the environment. Crawford G Healthc Foodserv; 1995; 5(4):11. PubMed ID: 10152490 [TBL] [Abstract][Full Text] [Related]
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4. Managing the food budget. Puckett RP Contemp Adm Long Term Care; 1982 Jun; 5(6):18-20. PubMed ID: 10295200 [No Abstract] [Full Text] [Related]
5. Cashing in on vending. Hoey C; Sherer M Food Manage; 1994 Mar; 29(3):74-7, 80, 82-4. PubMed ID: 10132488 [No Abstract] [Full Text] [Related]
6. Health care kitchens profit from computer menu planning. Uhrich RV; Guttmann ND Provider; 1988 Jun; 14(6):37-9. PubMed ID: 10312536 [No Abstract] [Full Text] [Related]
11. Menu changes balance low costs and high nutrition. Health-care foodservice grapples with scratch vs. preprepared foods. Ericson P Restaurants Inst; 1991 Jul; 101(19):161. PubMed ID: 10112510 [No Abstract] [Full Text] [Related]
12. Procedures for the development of more appetizing meals that reduce costs. Zaccarelli HE Nurs Homes; 1979; 28(6):8, 10. PubMed ID: 10283747 [No Abstract] [Full Text] [Related]
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19. Menu census 1984. McNeilly RJ; Backas N Restaurants Inst; 1984 Jun; 94(12):95-7, 102-4, 108-10 passim. PubMed ID: 10267096 [No Abstract] [Full Text] [Related]
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