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4. Freedom of choice is part of the treatment. Keane R Restaurants Inst; 1987 Apr; 97(10):172. PubMed ID: 10282876 [No Abstract] [Full Text] [Related]
5. Challenge: how to test new equipment, food & service styles. King P Food Manage; 1994 Feb; 29(2):74. PubMed ID: 10131672 [No Abstract] [Full Text] [Related]
6. Four New Jersey hospitals combine efforts to produce common manual on diet regimens. Donnelly E; Murphy RR; Pinsky M Hospitals; 1982 Apr; 56(7):66. PubMed ID: 7061068 [No Abstract] [Full Text] [Related]
7. Job satisfaction is high for hospital food service directors. McNeil GF; Vaden AG; Vaden RE Hospitals; 1981 Mar; 55(5):106-11. PubMed ID: 7450713 [TBL] [Abstract][Full Text] [Related]
8. The chef's secret. "We're cooking for people". Blake K Food Manage; 1988 Oct; 23(10):164-6, 168, 170. PubMed ID: 10290030 [No Abstract] [Full Text] [Related]
9. Challenge: how to direct a management change. University Hospital, Newark, NJ. Food Manage; 1994 Mar; 29(3):56. PubMed ID: 10132486 [No Abstract] [Full Text] [Related]
10. A system with room to grow. This cook-chill system's success is proof that size is not always everything. King P Food Manage; 1988 Mar; 23(3):61, 64. PubMed ID: 10286625 [No Abstract] [Full Text] [Related]