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3. To control costs, eliminate some foods, review purchasing methods, alter recipes, conserve supplies. Cabot EE Mod Hosp; 1973 Aug; 121(2):96 passim. PubMed ID: 4786093 [No Abstract] [Full Text] [Related]
4. Systematic management of food service. Control as a system function. Drake RL Hospitals; 1972 Aug; 46(15):73-8. PubMed ID: 5041234 [No Abstract] [Full Text] [Related]
5. Materials handling systems. Impact of convenience foods on food handling facilities. Devine HC Hospitals; 1969 Feb; 43(3):63-6. PubMed ID: 5771134 [No Abstract] [Full Text] [Related]
6. Graduates of hospital dietetic internships. II. Perceptions of administrative experiences in internships. Sanford JP; McKinley MM; Scruggs M J Am Diet Assoc; 1973 Sep; 63(3):259-68. PubMed ID: 4727884 [No Abstract] [Full Text] [Related]
9. The role of production in food service costs. Clemence E Dimens Health Serv; 1974 Mar; 51(3):17-9. PubMed ID: 4154254 [No Abstract] [Full Text] [Related]
10. The first year of a coordinated undergraduate program in food systems management. Spears MC J Am Diet Assoc; 1973 Apr; 62(4):417-20. PubMed ID: 4691954 [No Abstract] [Full Text] [Related]
11. Systematic management of food service. Case study: implementing the chilled food concept. Kaud FA Hospitals; 1972 Aug; 46(15):97-100. PubMed ID: 5041238 [No Abstract] [Full Text] [Related]
12. Example of a trend: food purchasing program, Chicago Hospital Council. Balsley MB J Am Diet Assoc; 1975 Feb; 66(2):162-5. PubMed ID: 1112957 [No Abstract] [Full Text] [Related]