These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

183 related articles for article (PubMed ID: 10107967)

  • 1. Menu planning to control costs.
    Hosp Food Nutr Focus; 1990 Dec; 7(4):1, 3. PubMed ID: 10107967
    [No Abstract]   [Full Text] [Related]  

  • 2. Food service needs controls to contain costs.
    Berkman J
    Hospitals; 1980 Mar; 54(6):79-82. PubMed ID: 7353873
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Menu affects more than food cost.
    Hosp Food Nutr Focus; 1991 Apr; 7(8):1, 3-4. PubMed ID: 10110551
    [No Abstract]   [Full Text] [Related]  

  • 4. A cost-reduction catalog.
    Beasley MA
    Food Manage; 1994 Apr; 29(4):54. PubMed ID: 10133445
    [No Abstract]   [Full Text] [Related]  

  • 5. Maximizing sales through menu analysis.
    Hosp Food Nutr Focus; 1991 Jul; 7(11):1, 3-5. PubMed ID: 10112120
    [No Abstract]   [Full Text] [Related]  

  • 6. Simplifying your menu reduces costs.
    Hosp Food Nutr Focus; 1996 Aug; 12(12):1, 6-7. PubMed ID: 10158712
    [No Abstract]   [Full Text] [Related]  

  • 7. Minicomputer updates food prices weekly.
    Balsley M
    Hospitals; 1980 Sep; 54(17):76-7. PubMed ID: 7399456
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Are standardized recipes outdated?
    Hosp Food Nutr Focus; 1990 Oct; 7(2):1, 3-6. PubMed ID: 10107336
    [No Abstract]   [Full Text] [Related]  

  • 9. Healthcare foodservice report 1995. Designing menus for survival. Replacing the printed menu. Interview by Karolyn Schuster.
    Spicer M
    Food Manage; 1995 Jun; 30(6):72. PubMed ID: 10143239
    [No Abstract]   [Full Text] [Related]  

  • 10. Healthcare foodservice report 1995. Designing menus for survival. Making selectivity efficient. Interview by Paul King.
    Miller MA
    Food Manage; 1995 Jun; 30(6):74. PubMed ID: 10143240
    [No Abstract]   [Full Text] [Related]  

  • 11. Pennsylvania hospital finds gourmet meals are recipe for slicing costs.
    Cost Containment; 1979 Aug; 1(15):5-6. PubMed ID: 10244117
    [No Abstract]   [Full Text] [Related]  

  • 12. Use of the microcomputer to determine direct costs of menu items.
    Stinson JP; Guley HM
    J Am Diet Assoc; 1988 May; 88(5):586-90. PubMed ID: 3367016
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Calculating the equivalent meal.
    Hosp Food Nutr Focus; 1988 Jul; 4(11):1, 4-6. PubMed ID: 10287798
    [No Abstract]   [Full Text] [Related]  

  • 14. Healthcare foodservice report 1995. Designing menus for survival. Going nonselect systemwide. Interview by Paul King.
    Seyss J
    Food Manage; 1995 Jun; 30(6):76. PubMed ID: 10143241
    [No Abstract]   [Full Text] [Related]  

  • 15. Innovative nutrition service maximizes profits.
    Record L
    Calif Hosp; 1992; 6(5):37-8. PubMed ID: 10121811
    [No Abstract]   [Full Text] [Related]  

  • 16. Dietitians improve patient care with computerized selective menu.
    Ford MG; Wesley NW
    Hospitals; 1979 Mar; 53(5):76-9. PubMed ID: 759347
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Introducing the continental breakfast.
    Wootton E
    Dimens Health Serv; 1979 Jun; 56(6):14, 16. PubMed ID: 446955
    [No Abstract]   [Full Text] [Related]  

  • 18. Menu pricing: Part I.
    Beasley M
    Food Manage; 1990 Jun; 25(6):56. PubMed ID: 10105461
    [No Abstract]   [Full Text] [Related]  

  • 19. The advantages of the "spoken" menu.
    Hosp Food Nutr Focus; 1993 Aug; 9(12):1, 3-4. PubMed ID: 10127548
    [No Abstract]   [Full Text] [Related]  

  • 20. Menu item forecasting systems in hospital foodservice. A cost comparison of two- and three-echelon systems.
    Cullen KO; Hoover LW; Moore AN
    J Am Diet Assoc; 1978 Dec; 73(6):640-6. PubMed ID: 722013
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.