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3. Quality circles in a department of dietetics. Treadwell DD; Klein JA J Am Diet Assoc; 1984 Jun; 84(6):682-4. PubMed ID: 6725799 [TBL] [Abstract][Full Text] [Related]
4. What price will Jacques Bloch pay for quality?. Interview by Donna Boss. Bloch J Food Manage; 1979 Jul; 14(7):52-6, 72, 76 passim. PubMed ID: 10242578 [No Abstract] [Full Text] [Related]
5. Standards of performance developed for clinical dietitians. Scheel JP; McClusky KW Hospitals; 1978 Mar; 52(6):157-8, 160, 161. PubMed ID: 631758 [TBL] [Abstract][Full Text] [Related]
6. Finding the right system. McLaren A Food Manage; 1984 Jun; 19(6):43-4. PubMed ID: 10266883 [No Abstract] [Full Text] [Related]
7. High tech in Indianapolis. McLaren A Food Manage; 1982 Oct; 17(10):46-9, 76, 88 passim. PubMed ID: 10257065 [No Abstract] [Full Text] [Related]
8. The problem of the loyal (but unproductive) employee. Hosp Food Nutr Focus; 1993 Apr; 9(8):6-7. PubMed ID: 10124932 [No Abstract] [Full Text] [Related]
9. A quality-enhancing system. Whitten Center's food production system has saved labor & improved food quality & safety. King P Food Manage; 1989 Jul; 24(7):101, 106. PubMed ID: 10293952 [No Abstract] [Full Text] [Related]
10. Problem: how to motivate employees. Solution: form an employee problem-solving group. Scelzi G Food Manage; 1978 Oct; 13(10):111. PubMed ID: 10238722 [No Abstract] [Full Text] [Related]
11. The computer in nutrition. McLaren A Food Manage; 1986 Feb; 21(2):28. PubMed ID: 10278378 [No Abstract] [Full Text] [Related]