REFERENCES
- Amenta, M. O., & Bohnet, N. L. (1986). Nursing care of the terminally ill. Boston: Little, Brown and Company.
- American Dietetic Association (1991). Reimbursement and insurance coverage for nutrition services. 1989–90 Nutrition Services Payment Systems Committee. Chapter 2: Government Programs. Chicago: The American Dietetic Association.
- Birchfield, J. C. (1988). Design and layout of foodservice facilities. New York: Van Nostrand Reinhold.
- Bobeng, B. J., & David, B. D. (1978). HACCP models for quality control of entree production in hospital foodservice systems. I. Development of hazard analysis critical control point models. II. Quality assessment of beef loaves utilizing HACCP models. Journal of the American Dietetic Association, 73(5), 526.
- Food and Drug Administration (1978). A food service sanitation manual. 1976 (revised). U.S. Dept, of Health Education and Welfare, Public Health Service, DHEW Publ. No. (FDA) 78–2081. Washington, D.C.
- Gallagher-Allred, C., (1989). Nutritional care of the terminally ill. Rockville, MD: Aspen Publishers, Inc.
- Human Nutrition Information Service (1992). USDA’s food guide pyramid. (USDA Home and Garden Bulletin No. 249). Washington, DC: U.S. Government Printing Office.
- Longree, K., & Armbruster, G. (1987). Quantity food sanitation. (4th ed.). New York: John Wiley & Sons.
- National Cancer Institute. (1990). Eating hints. (NIH Publication No. 91–2079). Bethesda, MD: National Institutes of Health.
- National Restaurant association. (1987). Basic facts about AIDS for foodservice employees. Washington, DC: National Restaurant Association.
- Puckett, R. P., & Miller, B. B. (1988). Food service manual for health care institutions. (1988 ed.). American Hospital Publishing, Inc.
- Spears, M. C. (1991). Foodservice organizations: A managerial and systems approach. (2nd ed.). New York: Macmillan Publishing Co.
- Sullivan, C. F. (1990). Management of medical foodservice. (2nd ed.). New York: Van Nostrand Reinhold.