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11. Improve service with the "cook-freeze" process. LeBourdais E Dimens Health Serv; 1977 Jun; 54(6):25-6. PubMed ID: 873080 [No Abstract] [Full Text] [Related]
13. Management system evaluates food service procedures. Hagan PK Mod Hosp; 1972 Jun; 118(6):97-9. PubMed ID: 5042608 [No Abstract] [Full Text] [Related]
14. Five ways to explore dietary cost control. Mod Hosp; 1968 Sep; 111(3):152. PubMed ID: 5713998 [No Abstract] [Full Text] [Related]
15. Convenience foods--how to save money by paying more for food. Berkman J; Moehn C Mod Hosp; 1968 Feb; 110(2):92-4. PubMed ID: 5637458 [No Abstract] [Full Text] [Related]
16. The cost of research diets. King JC; Calloway DH J Am Diet Assoc; 1969 Oct; 55(4):361-5. PubMed ID: 5343848 [No Abstract] [Full Text] [Related]