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6. The economic outlook for hospitals in 1974. Ammer DS. Hosp Prog; 1974 Jan 01; 55(1):44-8 passim. PubMed ID: 4809820 [No Abstract] [Full Text] [Related]
7. What's up in food service? Convenience foods, wages, costs. Mod Hosp; 1972 Jun 01; 118(6):90-3. PubMed ID: 5042605 [No Abstract] [Full Text] [Related]
8. Example of a trend: food purchasing program, Chicago Hospital Council. Balsley MB. J Am Diet Assoc; 1975 Feb 01; 66(2):162-5. PubMed ID: 1112957 [No Abstract] [Full Text] [Related]
9. 93 WAYS HOSPITALS ARE CUTTING COSTS. FOSTER JT. Mod Hosp; 1964 Apr 01; 102():96-102 PASSIM. PubMed ID: 14138635 [No Abstract] [Full Text] [Related]
11. Estimating food costs by computer. Andrews J. Hospitals; 1969 Oct 16; 43(20):107-8. PubMed ID: 5824519 [No Abstract] [Full Text] [Related]
12. National Purchasing Symposium: end-use cost determination of products. Latimer KW. Can Hosp; 1972 May 16; 49(5):127-8. PubMed ID: 5030296 [No Abstract] [Full Text] [Related]
13. Dietary technology provides operational savings. King JH, Hein WG. Can Hosp; 1972 Jun 16; 49(6):42-3 passim. PubMed ID: 5034687 [No Abstract] [Full Text] [Related]
14. Systematic management of food service. Control as a system function. Drake RL. Hospitals; 1972 Aug 01; 46(15):73-8. PubMed ID: 5041234 [No Abstract] [Full Text] [Related]
15. Systematic management of food service. Case study: implementing the chilled food concept. Kaud FA. Hospitals; 1972 Aug 01; 46(15):97-100. PubMed ID: 5041238 [No Abstract] [Full Text] [Related]