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4. Production for profit. Cook-chill system saves and makes money for Community Hospital in Indianapolis. King P Food Manage; 1987 Mar; 22(3):68, 76. PubMed ID: 10295831 [No Abstract] [Full Text] [Related]
6. Systematic management of food service. Food processing and preparation subsystem. DeMarco MR; Lovell JO Hospitals; 1972 Aug; 46(15):58-60. PubMed ID: 5041231 [No Abstract] [Full Text] [Related]
7. Hospital food notes. Portion control saves money and labor. Jernigan AK Hospitals; 1969 Aug; 43(16):113. PubMed ID: 5803731 [No Abstract] [Full Text] [Related]
8. 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]
9. Computers in the kitchen. Daechsel WF; Clemence E Can Hosp; 1973 Jun; 50(6):34-6. PubMed ID: 4779810 [No Abstract] [Full Text] [Related]
10. Food service: research on assembly-serve systems. Zolber K Hospitals; 1971 Jan; 45(2):83-7. PubMed ID: 5123320 [No Abstract] [Full Text] [Related]
11. Ingredient rooms--their use and design. Pinkert M; Hysen P Can Hosp; 1972 Dec; 49(12):51-3. PubMed ID: 4640211 [No Abstract] [Full Text] [Related]