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33. Study shows how to measure energy use, costs in food service. Romanelli F Hospitals; 1979 Feb; 53(3):77-8, 91. PubMed ID: 759314 [TBL] [Abstract][Full Text] [Related]
34. Using the matrix method to allocate service department overhead. Groomer SM Hosp Financ Manage; 1980 Aug; 34(8):40-3. PubMed ID: 10248656 [No Abstract] [Full Text] [Related]
35. How to cut costs under prospective payment systems. Taibl DW Food Manage; 1984 Aug; 19(8):58. PubMed ID: 10273549 [No Abstract] [Full Text] [Related]
36. 1978-79 hospital food service report: the heat in the kitchen. Food Manage; 1978 Oct; 13(10):53-7, 88, 91-2. PubMed ID: 10238724 [No Abstract] [Full Text] [Related]
38. Enhancing pureed foods at the Dayton VA Medical Center. Food Manage; 1994 Nov; 29(11):46. PubMed ID: 10138710 [No Abstract] [Full Text] [Related]
39. Food service cost per patient day increases slightly. Veasey N Hosp Mater Manage; 1995 Sep; 20(9):18. PubMed ID: 10145126 [No Abstract] [Full Text] [Related]
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