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4. [INCREASE OF EFFICIENCY IN THE HOSPITAL FOOD SERVICE]. TAKAGI J J Nutr; 1964 Feb; 24():18-9. PubMed ID: 14147967 [No Abstract] [Full Text] [Related]
5. [RATIONALE OF THE MANAGEMENT OF THE HOSPITAL FOOD SUPPLY]. MATSUMURA Y J Nutr; 1964 Feb; 24():20-2. PubMed ID: 14147968 [No Abstract] [Full Text] [Related]
7. APPLICATIONS OF WORK SAMPLING IN A HOSPITAL CAFETERIA. MASTIN JP; FERRELL ES Hospitals; 1964 Mar; 38():93-100. PubMed ID: 14126206 [No Abstract] [Full Text] [Related]
8. THE THERAPEUTIC DIETITIAN--A CHALLENGE FOR COOPERATION. YOUNG CM J Am Diet Assoc; 1965 Aug; 47():96-103. PubMed ID: 14308345 [No Abstract] [Full Text] [Related]
9. Sloppy food service meetings are as expensive as sloppy food service. Hartman J Mod Hosp; 1968 May; 110(5):150. PubMed ID: 5650950 [No Abstract] [Full Text] [Related]
10. Using basic management principles to achieve food service goals. Montag GM; McKinley MM Hospitals; 1966 Jul; 40(13):63-6. PubMed ID: 5937581 [No Abstract] [Full Text] [Related]
16. How will the hospital dietitian function in the future? Robinson WF J Am Diet Assoc; 1966 Aug; 49(2):110-5. PubMed ID: 5947164 [No Abstract] [Full Text] [Related]
17. How dietitian should approach planning. Tate M Mod Hosp; 1966 Jun; 106(6):147-8. PubMed ID: 5932366 [No Abstract] [Full Text] [Related]
18. Professional flexibility--key to the future. Gunter LH Hospitals; 1967 Jul; 41(13):113-6 passim. PubMed ID: 6041293 [No Abstract] [Full Text] [Related]
19. Continuing to do well. Bowman J; Gift B Food Manage; 1989 Mar; 24(3):136-7, 140, 142-4. PubMed ID: 10292136 [No Abstract] [Full Text] [Related]