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2. Special weekend meal plan reduces man-hour requirements. Hart PE Hospitals; 1971 Mar; 45(5):91-2. PubMed ID: 5546694 [No Abstract] [Full Text] [Related]
3. Work simplification makes food service easy, fast, and economical. Ross L Hospitals; 1968 Aug; 42(16):124-7. PubMed ID: 5666017 [No Abstract] [Full Text] [Related]
4. Mandate to control food service costs evokes specific responses. Breslin J Hospitals; 1976 Apr; 50(8):105-7. PubMed ID: 939503 [No Abstract] [Full Text] [Related]
5. Systematic management of food service. Distribution as a subsystem. Bowman JL Hospitals; 1972 Aug; 46(15):63-8. PubMed ID: 5041232 [No Abstract] [Full Text] [Related]
6. Food service and dietetics. Dickie R; Gormican A Hospitals; 1968 Apr; 42(7):61-4 passim. PubMed ID: 4868692 [No Abstract] [Full Text] [Related]
8. Ingredient control saves money. Bansal AK Hospitals; 1973 Apr; 47(8):98-100. PubMed ID: 4701526 [No Abstract] [Full Text] [Related]
9. This technic sets minimum staffing requirements. Bartscht KG Mod Hosp; 1968 Sep; 111(3):96-7. PubMed ID: 5714006 [No Abstract] [Full Text] [Related]
10. Labor is most significant saving with disposables. Kesner B Mod Hosp; 1972 Jun; 118(6):94-5. PubMed ID: 5042606 [No Abstract] [Full Text] [Related]
11. Four meals a day. Mumma WR Hospitals; 1970 Apr; 44(8):77-80. PubMed ID: 5434785 [No Abstract] [Full Text] [Related]
12. Streamlined dietary system makes optimum use of employes, facilities, food. Carlisle B; Theodore C Mod Hosp; 1969 Sep; 113(3):110-2. PubMed ID: 5811879 [No Abstract] [Full Text] [Related]
13. This hospital dietary gains new efficiency by zero defects plan. Mod Hosp; 1966 Jul; 107(1):144-6. PubMed ID: 5937083 [No Abstract] [Full Text] [Related]