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13. Systematic management of food service. Food processing and preparation subsystem. DeMarco MR; Lovell JO Hospitals; 1972 Aug; 46(15):58-60. PubMed ID: 5041231 [No Abstract] [Full Text] [Related]
14. 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]
15. 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]
16. Organizational decisions for food procurement in hospitals. Unklesbay NF; David BD J Am Diet Assoc; 1977 Aug; 71(2):129-35. PubMed ID: 881531 [TBL] [Abstract][Full Text] [Related]
17. Group purchasing means dietary economy. Woodward TW Dimens Health Serv; 1975 Oct; 52(10):61-2. PubMed ID: 240753 [No Abstract] [Full Text] [Related]
19. 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]
20. Energy and resource conservation needed: Report of the American Society for Hospital Food Service Administrator's eighth annual meeting. Hotchkin S Hospitals; 1975 Aug; 49(16):87-8. PubMed ID: 238909 [No Abstract] [Full Text] [Related] [Next] [New Search]