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22. The role of production in food service costs. Clemence E. Dimens Health Serv; 1974 Mar; 51(3):17-9. PubMed ID: 4154254 [No Abstract] [Full Text] [Related]
24. SCORE: a management evaluation program for dietary departments. Williams JE, Donaldson B. J Am Diet Assoc; 1969 Apr; 54(4):283-9. PubMed ID: 5781568 [No Abstract] [Full Text] [Related]
28. A computer-assisted personnel data system for a hospital department of dietetics. II. Labor accounting reports. Moe GR, Hoover LW, Moore AN. J Am Diet Assoc; 1979 Apr; 74(4):454-8. PubMed ID: 429722 [Abstract] [Full Text] [Related]
29. COMPUTERS CAN CUT MENU-PLANNING COSTS. HARTMAN J. Mod Hosp; 1964 Feb; 102():134. PubMed ID: 14125347 [No Abstract] [Full Text] [Related]
30. Patient-oriented dietetic information system. II. Compiling a computerized nutrient data bank. Schaum KD, Mason M, Sharp JL. J Am Diet Assoc; 1973 Jul; 63(1):39-41. PubMed ID: 4710350 [No Abstract] [Full Text] [Related]
31. Graduates of hospital dietetic internships. II. Perceptions of administrative experiences in internships. Sanford JP, McKinley MM, Scruggs M. J Am Diet Assoc; 1973 Sep; 63(3):259-68. PubMed ID: 4727884 [No Abstract] [Full Text] [Related]
33. Food service and dietetics: using past records to lower future costs. REED RM. Hospitals; 1962 Feb 01; 36():80-6. PubMed ID: 14490972 [No Abstract] [Full Text] [Related]
34. Hospital food and possibilities of its improvement. Introductory remarks to the panel discussion. Kühnau J. Bibl Nutr Dieta; 1973 Feb 01; (19):80-5. PubMed ID: 4780683 [No Abstract] [Full Text] [Related]