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8. Building your own and your employees' self-confidence. Hosp Food Nutr Focus; 1992 Dec; 9(4):1, 3. PubMed ID: 10122698 [No Abstract] [Full Text] [Related]
9. Plan for employees remaining after downsizing. Hosp Food Nutr Focus; 1991 Nov; 8(3):4-5. PubMed ID: 10115388 [No Abstract] [Full Text] [Related]
14. Working with the 'Thirteeners'. Beasley MA Food Manage; 1993 Apr; 28(4):34. PubMed ID: 10124909 [No Abstract] [Full Text] [Related]
15. Plan ahead for time off. Hosp Food Nutr Focus; 1991 Nov; 8(3):1, 3-4. PubMed ID: 10115387 [No Abstract] [Full Text] [Related]
16. A computer-assisted personnel data system for a hospital department of dietetics. II. Labor accounting reports. Moe GR; Hoover LW; Moore AN J Am Diet Assoc; 1979 Apr; 74(4):454-8. PubMed ID: 429722 [TBL] [Abstract][Full Text] [Related]
17. Four steps to managing the labor shortage. Part I: Just how much time do I have, and how can I separate out the losers? Hosp Food Nutr Focus; 1989 Apr; 5(8):1, 3-6. PubMed ID: 10292518 [No Abstract] [Full Text] [Related]
18. Containing the labor costs of food service. Rose JC Hospitals; 1980 Mar; 54(6):93-8. PubMed ID: 7353875 [TBL] [Abstract][Full Text] [Related]
19. How to work with the impossible employee. Hosp Food Nutr Focus; 1992 Oct; 9(2):1, 3-5. PubMed ID: 10121349 [No Abstract] [Full Text] [Related]