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27. The "difference" makes the "difference" in food service. Zaccarelli HE Nurs Homes; 1980; 29(1):6-10. PubMed ID: 10283750 [No Abstract] [Full Text] [Related]
28. Simple but accurate food cost reduction ideas. Zaccarelli HE Nurs Homes; 1979; 28(5):16-8. PubMed ID: 10283737 [No Abstract] [Full Text] [Related]
29. If it's good enough for cats it's good enough . . Clwyd A Health Soc Serv J; 1978 Jan; 88(4576):103, 105. PubMed ID: 10306738 [No Abstract] [Full Text] [Related]
30. Pleasing to the eye. Borbely M Health Care Food Nutr Focus; 1999 Feb; 15(6):7. PubMed ID: 10345962 [No Abstract] [Full Text] [Related]
31. In search of inspiration. Beasley MA Food Manage; 1993 Dec; 28(12):27. PubMed ID: 10130814 [No Abstract] [Full Text] [Related]
32. Is your kitchen operating as efficiently as it should? Becht M Healthc Foodserv; 1995; 5(1):18-9. PubMed ID: 10141612 [No Abstract] [Full Text] [Related]
33. How to provide an "elder-friendly" food service. Health Care Food Nutr Focus; 2000 Jul; 16(11):9. PubMed ID: 11183077 [No Abstract] [Full Text] [Related]
34. Acute care management in a long-term care facility. Hosp Food Nutr Focus; 1993 Oct; 10(2):4-6. PubMed ID: 10129073 [No Abstract] [Full Text] [Related]