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5. Sloppy food service meetings are as expensive as sloppy food service. Hartman J Mod Hosp; 1968 May; 110(5):150. PubMed ID: 5650950 [No Abstract] [Full Text] [Related]
6. Using basic management principles to achieve food service goals. Montag GM; McKinley MM Hospitals; 1966 Jul; 40(13):63-6. PubMed ID: 5937581 [No Abstract] [Full Text] [Related]
7. Analysis of food trends and policies: prelude to dietary department design. 1. Terrell ME Hospitals; 1966 Oct; 40(19):92-7. PubMed ID: 5918484 [No Abstract] [Full Text] [Related]
8. [Organization of diet services in the hospital]. Brandina RZ Med Sestra; 1968 Dec; 27(12):30-1. PubMed ID: 5190125 [No Abstract] [Full Text] [Related]
9. [Nutrition in the Geneva Canton Hospital and the organization of dietary services]. Assie AM Rev Infirm Assist Soc; 1968 Nov; 18(9):955-62. PubMed ID: 4178955 [No Abstract] [Full Text] [Related]
10. Professional flexibility--key to the future. Gunter LH Hospitals; 1967 Jul; 41(13):113-6 passim. PubMed ID: 6041293 [No Abstract] [Full Text] [Related]