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25. Adapting an airline system. Kaiser ML; McFarland JA Hospitals; 1971 Nov; 45(22):99-105. PubMed ID: 5128767 [No Abstract] [Full Text] [Related]
26. Study shows how to measure energy use, costs in food service. Romanelli F Hospitals; 1979 Feb; 53(3):77-8, 91. PubMed ID: 759314 [TBL] [Abstract][Full Text] [Related]
28. Foam recycling gives hospitals an environmentally correct way to handle food-service refuse. Wagner M Mod Healthc; 1992 Nov; 22(44):41. PubMed ID: 10122171 [No Abstract] [Full Text] [Related]
29. These are ways some hospitals cut costs. Mod Hosp; 1972 Sep; 119(3):119-22. PubMed ID: 4672060 [No Abstract] [Full Text] [Related]
30. Cost containment; value engineering: discuss, try, then decide what to buy. Jones EE Mod Hosp; 1970 Sep; 115(3):101-3. PubMed ID: 5527914 [No Abstract] [Full Text] [Related]
31. Dishwashing: current standards and a look to the future. Health Care Food Nutr Focus; 1998 May; 14(9):6-7. PubMed ID: 10181404 [No Abstract] [Full Text] [Related]
32. Integrating the new with the old. Magid DJ Hospitals; 1972 May; 46(10):104-8. PubMed ID: 5024742 [No Abstract] [Full Text] [Related]
34. A "cooking street"--is it a possible food preparation system? Ronan B J Am Diet Assoc; 1973 Oct; 63(4):417-8. PubMed ID: 4745409 [No Abstract] [Full Text] [Related]