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9. World class customer service: do you have what it takes? Schechter M Food Manage; 1997 Dec; 32(12):32-6. PubMed ID: 10176636 [No Abstract] [Full Text] [Related]
12. [Methods of the assessment of the sanitary-epidemiological safety of public eating place objects]. Novoderzhkina IuG; Goriainov VS; Timoshenko VP Vopr Pitan; 1990; (5):67-8. PubMed ID: 2275133 [No Abstract] [Full Text] [Related]
13. A priority system model for sanitation management in food service establishments. Wodi BE; Mill RA Am J Public Health; 1985 Dec; 75(12):1398-401. PubMed ID: 4061711 [TBL] [Abstract][Full Text] [Related]
14. [Validation of criteria in the assessment of sanitary-epidemiological risks in public eating places]. Salonikadi AI; Vankhanen VD; Popova ZhS; Kislovskaia LI Vopr Pitan; 1990; (5):64-6. PubMed ID: 2275132 [No Abstract] [Full Text] [Related]
15. [Sanitary condition and quality of food in workers dining rooms]. Szponar L; Mieleszko T Rocz Panstw Zakl Hig; 1983; 34(5-6):439-48. PubMed ID: 6673036 [No Abstract] [Full Text] [Related]
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18. Marquette County Health Department: food service sanitation--doing better with less. Johnson RM Am J Public Health; 1991 Oct; 81(10):1340-1. PubMed ID: 1928541 [No Abstract] [Full Text] [Related]