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11. No-kitchen food service; some questions and answers. Zubkoff M; Zubkoff H Mod Hosp; 1973 May; 120(5):115-7. PubMed ID: 4786762 [No Abstract] [Full Text] [Related]
12. To control costs, eliminate some foods, review purchasing methods, alter recipes, conserve supplies. Cabot EE Mod Hosp; 1973 Aug; 121(2):96 passim. PubMed ID: 4786093 [No Abstract] [Full Text] [Related]
13. Cost cutting through group purchasing, advance preparation, and modern service methods. Walch DT Hospitals; 1968 Mar; 42(5):79-80 passim. PubMed ID: 5637990 [No Abstract] [Full Text] [Related]
14. Survey: as food prices go up, hospitals knuckle down. Isaacman T Mod Hosp; 1973 May; 120(5):105-7. PubMed ID: 4786759 [No Abstract] [Full Text] [Related]
15. Provocative approaches to materiel management. Housley CE Dimens Health Serv; 1974 Oct; 51(10):32-8. PubMed ID: 4156019 [No Abstract] [Full Text] [Related]
16. What the all-inclusive rate leaves out. Markham JS Mod Hosp; 1973 Jul; 121(1):48-50. PubMed ID: 4786076 [No Abstract] [Full Text] [Related]
17. Overpopulation and inflation effects on food prices. Vandrvelde R; Richards JH Dimens Health Serv; 1975 Jan; 52(1):40-1. PubMed ID: 234095 [No Abstract] [Full Text] [Related]
18. Contract service for hospitals. Jenner JR Can Hosp; 1972 May; 49(5):123-4. PubMed ID: 5030294 [No Abstract] [Full Text] [Related]
19. How to determine dietitian staffing requirements. Casey T Hospitals; 1977 May; 51(10):82, 84, 86-7. PubMed ID: 863420 [No Abstract] [Full Text] [Related]