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28. An Englishman looks at food service in America. TRUSSON H Hospitals; 1958 Jul; 32(14):105-8. PubMed ID: 13562841 [No Abstract] [Full Text] [Related]
29. Centralizing food service for efficiency, economy. MORRISON EJ Hosp Manage; 1955 Jun; 79(6):56-8; passim. PubMed ID: 14381018 [No Abstract] [Full Text] [Related]
30. A food service budget. MELZER JP Hospitals; 1955 May; 29(5):109-14. PubMed ID: 14366736 [No Abstract] [Full Text] [Related]
31. Good food service doesn't just happen. STIEF R Hospitals; 1954 Aug; 28(8):71-3; passim. PubMed ID: 13183608 [No Abstract] [Full Text] [Related]
32. Training food service employes. DYKES M Mod Hosp; 1954 Aug; 83(2):106-12. PubMed ID: 13185205 [No Abstract] [Full Text] [Related]
33. Food service problems and their solutions. ROBERTSON ND Hospitals; 1959 Jul; 33(13):89-91. PubMed ID: 13664288 [No Abstract] [Full Text] [Related]
34. Food service managers can help solve dietary problems. SISTER EVA Hosp Prog; 1959 Jun; 40(6):88-91. PubMed ID: 13664255 [No Abstract] [Full Text] [Related]
35. Food service and dietetics. MANNICK A Hospitals; 1959 Apr; 33(8):57-9. PubMed ID: 13653670 [No Abstract] [Full Text] [Related]
36. How to plan for efficient food service. PENSINGER CR Mod Hosp; 1959 Apr; 92(4):130 passim. PubMed ID: 13644017 [No Abstract] [Full Text] [Related]
37. Production line produces good food service. VADAKIN CE Mod Hosp; 1959 Mar; 92(3):132 passim. PubMed ID: 13632658 [No Abstract] [Full Text] [Related]
38. The trend toward disposables in food service. WILLETT R Hosp Manage; 1959 Jan; 87(1):107-8 passim. PubMed ID: 13610360 [No Abstract] [Full Text] [Related]
39. New food service trends in hospitals. WILLETT R Hosp Prog; 1958 Jun; 39(6):101 passim. PubMed ID: 13548955 [No Abstract] [Full Text] [Related]
40. Developing training programs for the food service supervisor. ROBINSON ID J Am Diet Assoc; 1955 Apr; 31(4):380-4. PubMed ID: 14366957 [No Abstract] [Full Text] [Related] [Previous] [Next] [New Search]