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7. Sci-fi food system saves real dollars. Fee T; Wilson E Health Care (Don Mills); 1980 Apr; 22(4):37, 39-40. PubMed ID: 10309172 [No Abstract] [Full Text] [Related]
8. Ready foods provide opportunity to improve service flexibility. Fee T; Wilson E Hosp Adm Can; 1977 Apr; 19(4):16, 18-20, 22-4 passim. PubMed ID: 10308903 [No Abstract] [Full Text] [Related]
9. Labor time comparison of a cook-freeze and a cook-serve system of food production. Carroll GH; Montag GM J Can Diet Assoc; 1979 Jan; 40(1):39-45, 48-9. PubMed ID: 10246333 [No Abstract] [Full Text] [Related]
14. Problem: how to decrease labor & serve a varied menu. Solution: install a conveyor cart system, switch to chilled foods. Food Manage; 1979 Sep; 14(9):75. PubMed ID: 10243491 [No Abstract] [Full Text] [Related]
15. Burnaby Hospital food management system--a case history. Galloway ME Comput Healthc; 1984 May; 5(5):34-6. PubMed ID: 10265737 [No Abstract] [Full Text] [Related]
16. Hospital food service: is a chilled meal system best? Williams PG; Rogers JF Aust Health Rev; 1984; 7(4):284-6. PubMed ID: 10269947 [TBL] [Abstract][Full Text] [Related]
17. Cook chill cuts costs, not quality. Barnett W; Murray I Health Care (Don Mills); 1983 Mar; 25(2):16-8. PubMed ID: 10270266 [No Abstract] [Full Text] [Related]
18. Diet and food service in an extended care facility. Lyon J; Porritt B Hosp Adm Can; 1975 Sep; 17(9):39-40, 43. PubMed ID: 10241826 [No Abstract] [Full Text] [Related]
19. Preparation systems have significant effect on costs. Herz ML; Souder JJ Hospitals; 1979 Jan; 53(1):89-92. PubMed ID: 758273 [TBL] [Abstract][Full Text] [Related]
20. System operation causes variation: food service feature. Aust Hosp; 1978 Nov; (25):7. PubMed ID: 10240785 [No Abstract] [Full Text] [Related] [Next] [New Search]