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33. How to contain costs & provide quality food. Breslin J Food Manage; 1978 Nov; 13(11):69. PubMed ID: 10239109 [No Abstract] [Full Text] [Related]
34. RNSH cook-chill system a success. Aust Hosp; 1982 Jul; (65):7. PubMed ID: 10257812 [No Abstract] [Full Text] [Related]
35. Cook-chill system solves problems of space and time for Boston hospital. Restaurants Inst; 1983 Apr; 92(7):119, 122. PubMed ID: 10261286 [No Abstract] [Full Text] [Related]
36. A kitchenless future. Boss D Food Manage; 1991 Nov; 26(11):16. PubMed ID: 10115505 [No Abstract] [Full Text] [Related]
38. Production for profit. Cook-chill system saves and makes money for Community Hospital in Indianapolis. King P Food Manage; 1987 Mar; 22(3):68, 76. PubMed ID: 10295831 [No Abstract] [Full Text] [Related]
39. Hospital catering--an issue that blows hot and cold. Droog P Health Soc Serv J; 1985 Jan; 95(4932):98-100. PubMed ID: 10270984 [No Abstract] [Full Text] [Related]
40. Simply efficient. This central production system combines cook-chill with the latest rethermalization technology. King P Food Manage; 1988 May; 23(5):72, 78. PubMed ID: 10286796 [No Abstract] [Full Text] [Related] [Previous] [Next] [New Search]