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3. Containing the labor costs of food service. Rose JC Hospitals; 1980 Mar; 54(6):93-8. PubMed ID: 7353875 [TBL] [Abstract][Full Text] [Related]
4. 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]
5. The high cost of labor. Berkman J Food Manage; 1986 Jan; 21(1):35-6. PubMed ID: 10275380 [No Abstract] [Full Text] [Related]
6. Operating in a difficult labor market. Beasley MA Food Manage; 1991 Apr; 26(4):48. PubMed ID: 10111182 [No Abstract] [Full Text] [Related]
8. Four steps to managing the labor shortage. Part I: Just how much time do I have, and how can I separate out the losers? Hosp Food Nutr Focus; 1989 Apr; 5(8):1, 3-6. PubMed ID: 10292518 [No Abstract] [Full Text] [Related]
9. The labor experiment. Schuster K Food Manage; 1990 Sep; 25(9):96-100, 104-5, 108-12. PubMed ID: 10107076 [TBL] [Abstract][Full Text] [Related]
10. Are you an effective food service manager? Hosp Food Nutr Focus; 1990 May; 6(9):1, 3-6. PubMed ID: 10109089 [No Abstract] [Full Text] [Related]
15. Containing the costs of food service. McLaren A Hospitals; 1980 Mar; 54(6):75-7. PubMed ID: 7353872 [TBL] [Abstract][Full Text] [Related]
16. Development of training programs and job identity for the food service supervisor. Van Horne M Hospitals; 1966 Apr; 40(8):102-6. PubMed ID: 5929615 [No Abstract] [Full Text] [Related]
17. Solving the labor problem & containing costs, Part II. Broadbanding & empowering employees will help shape foodservice in the '90s. Puckett RP Food Manage; 1991 Mar; 26(3):32. PubMed ID: 10110049 [No Abstract] [Full Text] [Related]
18. Estimating dietary labor by use of work modules. Brown RM Hospitals; 1969 Oct; 43(20):103-6. PubMed ID: 5824518 [No Abstract] [Full Text] [Related]
19. Evaluation: the core of personnel management. Butler F Dimens Health Serv; 1974 Jun; 51(6):38-40. PubMed ID: 4151559 [No Abstract] [Full Text] [Related]