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32. Good training leads to good food service. MCNELLEY JE; BERKMAN J Mod Hosp; 1963 Aug; 101():108-11. PubMed ID: 13932237 [No Abstract] [Full Text] [Related]
34. Food service supervisors are gaining status. HARTMAN J Mod Hosp; 1963 Aug; 101():112. PubMed ID: 13953127 [No Abstract] [Full Text] [Related]
35. [Outdoor food service from the standpoint of the dieticians]. HONDA Y J Nutr; 1961 Sep; 19():72-3. PubMed ID: 13908685 [No Abstract] [Full Text] [Related]
36. How a central ingredient room helps to improve food service. HARTMAN J Mod Hosp; 1962 Jun; 98():137. PubMed ID: 13905008 [No Abstract] [Full Text] [Related]
37. We've found the answer to round-the-clock food service. ROGERS BA Hosp Manage; 1960 Aug; 90():29-32. PubMed ID: 14438348 [No Abstract] [Full Text] [Related]
38. How split tray system speeds food service. OPLATKA E Mod Hosp; 1962 Oct; 99():120-2. PubMed ID: 13940222 [No Abstract] [Full Text] [Related]
40. Training in food service in nursing homes. II. Changes in nutritive content and acceptability of food served. OBERT JG; BURR ME J Am Diet Assoc; 1963 Apr; 42():315-9. PubMed ID: 13939392 [No Abstract] [Full Text] [Related] [Previous] [Next] [New Search]