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3. The hidden ingredients in food costs: the food service director and the food service distributor. Zaccarelli HE Nurs Homes; 1984; 33(5):6-8. PubMed ID: 10283974 [No Abstract] [Full Text] [Related]
4. Watching dollars in food service. Hurt S Contemp Adm Long Term Care; 1983 Apr; 6(4):34-5. PubMed ID: 10295254 [No Abstract] [Full Text] [Related]
5. Food service design dictates cost, quality. Stephens G; Stokes JF J Am Health Care Assoc; 1986 Feb; 12(2):3-8. PubMed ID: 10275143 [No Abstract] [Full Text] [Related]
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11. How Joe Roberts found a niche in nursing homes. Madlin N Food Manage; 1982 Mar; 17(3):50-4, 104, 108. PubMed ID: 10254772 [No Abstract] [Full Text] [Related]
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15. New formula for purchasing capital equipment. Zaccarelli HE Nurs Homes; 1986; 35(1):6-9. PubMed ID: 10284036 [No Abstract] [Full Text] [Related]
16. 1993 Industry growth. King P Food Manage; 1992 Nov; 27(11):66-7. PubMed ID: 10121974 [TBL] [Abstract][Full Text] [Related]
17. Long-term care market grows as time goes by. Erickson P Restaurants Inst; 1987 Jan; 97(1):120. PubMed ID: 10279941 [No Abstract] [Full Text] [Related]
18. Productivity in foodservice systems in fourteen nursing homes. Yung LS; Matthews ME; Johnson VK; Johnson NE J Am Diet Assoc; 1980 Aug; 77(2):159-64. PubMed ID: 7400498 [TBL] [Abstract][Full Text] [Related]
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