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3. Analysis of food trends and policies: prelude to dietary department design. 2. Terrell ME Hospitals; 1966 Oct; 40(20):142-6. PubMed ID: 5917245 [No Abstract] [Full Text] [Related]
4. Food service systems of 79 hospitals studied. Franzese R Hospitals; 1981 Feb; 55(3):64-6. PubMed ID: 7450697 [TBL] [Abstract][Full Text] [Related]
5. Systematic management of food service. Case study: new oven may facilitate decentralization. Mellios A; Strickland K Hospitals; 1972 Aug; 46(15):93-6. PubMed ID: 5041237 [No Abstract] [Full Text] [Related]
6. Cleanability is a feature of new equipment. Hartman J Mod Hosp; 1966 Jul; 107(1):148. PubMed ID: 5937084 [No Abstract] [Full Text] [Related]
7. Search for ideal equipment for food service led to pellet system. Hennecy F South Hosp; 1979; 47(3):16-8. PubMed ID: 10242366 [No Abstract] [Full Text] [Related]
8. Selecting a consultant on food service equipment and layout. Hospitals; 1967 Mar; 41(6):112-7. PubMed ID: 6022078 [No Abstract] [Full Text] [Related]
9. Equipment lists and suggested layouts in new USPHS dietary planning guide. Hospitals; 1966 Aug; 40(16):102-3. PubMed ID: 5945011 [No Abstract] [Full Text] [Related]
17. New thermal tray system simplifies meal serving. Mod Hosp; 1970 Jun; 114(6):120. PubMed ID: 5445514 [No Abstract] [Full Text] [Related]
18. Problem: how to eliminate long lines in two eating areas. Solution: build a central fast food system. Efthemis JA Food Manage; 1981 Mar; 16(3):72. PubMed ID: 10250033 [No Abstract] [Full Text] [Related]
20. This new device may make convenience foods more convenient. Hartman J Mod Hosp; 1968 Mar; 110(3):130. PubMed ID: 5640058 [No Abstract] [Full Text] [Related] [Next] [New Search]