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25. Best practices net big food service savings. Healthc Benchmarks; 1998 Oct; 5(10):152-3. PubMed ID: 10185335 [TBL] [Abstract][Full Text] [Related]
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27. The use of computer technology in nutrition and food services. Waller A Hosp Mater Manage Q; 1986 Feb; 7(3):50-60. PubMed ID: 10300533 [No Abstract] [Full Text] [Related]
28. The spoken menu concept of patient foodservice delivery systems increases overall patient satisfaction, therapeutic and tray accuracy, and is cost neutral for food and labor. Folio D; O'Sullivan-Maillet J; Touger-Decker R J Am Diet Assoc; 2002 Apr; 102(4):546-8. PubMed ID: 11985414 [No Abstract] [Full Text] [Related]
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33. R & I 400: health care. Health care still in pain. Stephenson S Restaurants Inst; 1995 Jul; 105(18):138, 140. PubMed ID: 10144332 [No Abstract] [Full Text] [Related]
34. Menu plan impacts temperature retention. Hosp Food Nutr Focus; 1992 May; 8(9):5. PubMed ID: 10118474 [No Abstract] [Full Text] [Related]
35. Hospitals fight disease with new services. Tinsley E Institutions; 1979 Mar; 84(6):53-4, 58, 62. PubMed ID: 10244049 [No Abstract] [Full Text] [Related]
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38. The links in the food chain. Steele C Nurs Stand; 1998 Aug 26-Sep 1; 12(49):25-7. PubMed ID: 9823189 [No Abstract] [Full Text] [Related]
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