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24. Food service: comparing 'apples and oranges' isn't a problem with formal RFPs. Kuntz EF Mod Healthc; 1983 Sep; 13(9):196, 198. PubMed ID: 10262451 [No Abstract] [Full Text] [Related]
32. Preparation systems have significant effect on costs. Herz ML; Souder JJ Hospitals; 1979 Jan; 53(1):89-92. PubMed ID: 758273 [TBL] [Abstract][Full Text] [Related]
33. 1978-79 hospital food service report: the heat in the kitchen. Food Manage; 1978 Oct; 13(10):53-7, 88, 91-2. PubMed ID: 10238724 [No Abstract] [Full Text] [Related]
34. The value of professional food management service. Herron J; Raymond M OH; 1975 Nov; 19(11):10-2. PubMed ID: 10246409 [No Abstract] [Full Text] [Related]
35. Contracting: alternatives for dietary management. Macedonia R South Hosp; 1983; 51(5):16, 18-9. PubMed ID: 10263007 [No Abstract] [Full Text] [Related]
36. Food service offers menu of cost savings. Carroll P; Pace C Hosp Mater Manage; 1999 Nov; 24(11):2, 12-4. PubMed ID: 10662017 [No Abstract] [Full Text] [Related]
38. Looking at the hospital through the kitchen window. Ellerbroek K N J Healthc; 1990; 3(1):4-8. PubMed ID: 10109071 [No Abstract] [Full Text] [Related]
39. The days ahead for Bert Card, ASHFSA. Card B Food Manage; 1981 Jan; 16(1):41-3, 70-6. PubMed ID: 10249613 [No Abstract] [Full Text] [Related]
40. Coffee and doughnuts ... plus a whole lot more. Alan K South Hosp; 1992; 58(2):24-5. PubMed ID: 10118189 [No Abstract] [Full Text] [Related] [Previous] [Next] [New Search]