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7. Why raw food costs are hard to isolate. SHERWOOD M Mod Hosp; 1961 Dec; 97():134. PubMed ID: 13911747 [No Abstract] [Full Text] [Related]
8. Food for thought: how to keep kosher yet cut kitchen costs. Hosp Mater Manage; 1996 Oct; 21(10):1, 9. PubMed ID: 10161786 [No Abstract] [Full Text] [Related]
9. Dietary units cite purchasing, delivery in efforts to pare costs. Punch L Mod Healthc; 1983 Jul; 13(7):178. PubMed ID: 10261126 [No Abstract] [Full Text] [Related]
10. Containing the costs of food service. McLaren A Hospitals; 1980 Mar; 54(6):75-7. PubMed ID: 7353872 [TBL] [Abstract][Full Text] [Related]
11. Determining and controlling production and service costs. Hosp Food Nutr Focus; 1992 Feb; 8(6):1, 3-4. PubMed ID: 10116696 [No Abstract] [Full Text] [Related]
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14. New inventory, distribution systems cut hospitals' food service costs. Siegner CA Mod Healthc; 1986 Jan; 16(2):57. PubMed ID: 10275193 [No Abstract] [Full Text] [Related]