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	1.	Lenten menus. [electronic resource] by ZUMSTEG, D H Producer: 20020501 In: Hospital management vol. 83 Availability: No items available. Save to lists Add to cart (remove)
	2.	Frozen Kosher meals; the non-sectarian hospital can serve its orthodox Jewish patients economically. [electronic resource] by ZUMSTEG, D H Producer: 20020501 In: Hospital management vol. 82 Availability: No items available. Save to lists Add to cart (remove)
	3.	Shrimps have built-in portion control. [electronic resource] by ZUMSTEG, D H Producer: 20020501 In: Modern hospital vol. 88 Availability: No items available. Save to lists Add to cart (remove)
	4.	FIVE WAYS TO MAKE FOOD MORE PALATABLE. [electronic resource] by ZUMSTEG, D H Producer: 19961201 In: Modern hospital vol. 102 Availability: No items available. Save to lists Add to cart (remove)
	5.	Beef is versatile. [electronic resource] by ZUMSTEG, D H Producer: 20020501 In: Hospital management vol. 84 Availability: No items available. Save to lists Add to cart (remove)
	6.	Citrus fruits add savor to food service. [electronic resource] by ZUMSTEG, D H Producer: 20020501 In: Modern hospital vol. 87 Availability: No items available. Save to lists Add to cart (remove)
	7.	Palatability in action. [electronic resource] by DOWNES, E ZUMSTEG, D H Producer: 19981101 In: Hospital management vol. 88 Availability: No items available. Save to lists Add to cart (remove)
	8.	Salads should be treated with respect. [electronic resource] by ROCK, J M ZUMSTEG, D H Producer: 20030501 In: Modern hospital vol. 87 Availability: No items available. Save to lists Add to cart (remove)
	9.	Put variety in those vegetables. [electronic resource] by ROCK, J M ZUMSTEG, D H Producer: 20030501 In: Modern hospital vol. 84 Availability: No items available. Save to lists Add to cart (remove)
	10.	Chicken makes good eating and economics. [electronic resource] by ROCK, J M ZUMSTEG, D H Producer: 20030501 In: Modern hospital vol. 86 Availability: No items available. Save to lists Add to cart (remove)