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22. Food service management. II. SHOWALTER AE Hosp Manage; 1957 Aug; 84(2):94-5. PubMed ID: 13448680 [No Abstract] [Full Text] [Related]
23. Put your food service program in writing. JONES EA Mod Hosp; 1954 Nov; 83(5):112-6. PubMed ID: 13213928 [No Abstract] [Full Text] [Related]
24. 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]
25. Food service and dietetics. JOHNSON D Hospitals; 1958 Apr; 32(8):44-6. PubMed ID: 13524869 [No Abstract] [Full Text] [Related]
26. 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]
27. New food service trends in hospitals. WILLETT R Hosp Prog; 1958 Jun; 39(6):101 passim. PubMed ID: 13548955 [No Abstract] [Full Text] [Related]
28. Food service must serve two purposes. CAREY MG Mod Hosp; 1957 Apr; 88(4):116; passim. PubMed ID: 13418640 [No Abstract] [Full Text] [Related]
29. 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]
30. Automatic soup machines; a new staff food service. SISTER MARY PERPEUTA Hosp Manage; 1957 Jun; 83(6):90-1; passim. PubMed ID: 13428257 [No Abstract] [Full Text] [Related]
31. Good food service; what is it. PETT LB Can Hosp; 1958 May; 35(5):56. PubMed ID: 13536873 [No Abstract] [Full Text] [Related]