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2. Plan for revenue production in nutrition care at Banning Memorial Hospital: a case study. Oumlil AB; Rao CP J Hosp Mark; 1992; 6(2):37-83. PubMed ID: 10122441 [No Abstract] [Full Text] [Related]
6. 1978-79 hospital food service report: the heat in the kitchen. Food Manage; 1978 Oct; 13(10):53-7, 88, 91-2. PubMed ID: 10238724 [No Abstract] [Full Text] [Related]
7. The four Cs of food service. Koncel JA Hospitals; 1978 Aug; 52(16):89-92. PubMed ID: 669644 [TBL] [Abstract][Full Text] [Related]
8. Rx for hospital foodservice. Rightsizing for survival. Schuster K Food Manage; 1996 Jun; 31(6):28-9, 32, 35 passim. PubMed ID: 10157941 [No Abstract] [Full Text] [Related]
9. Hospital redesign takes unexpected $2 million bite out of food service costs. Health Care Cost Reengineering Rep; 1999 Jan; 4(1):6-9, 1. PubMed ID: 10345818 [TBL] [Abstract][Full Text] [Related]
10. Knowing when to pull the plug. Several key factors reveal when it's time to terminate a program. Beasley MA Food Manage; 1991 Mar; 26(3):26, 30. PubMed ID: 10113572 [No Abstract] [Full Text] [Related]
11. Selling your customers on meal solutions. LaVecchia G Food Manage; 1997 Mar; 32(3):38-40, 42, 44. PubMed ID: 10166097 [No Abstract] [Full Text] [Related]
14. Salad daze. Food service could be added to your menu. Get ready. Quayle C Health Facil Manage; 1997 Sep; 10(9):22-4, 26-7, 29-31. PubMed ID: 10170094 [No Abstract] [Full Text] [Related]
15. Preparation systems have significant effect on costs. Herz ML; Souder JJ Hospitals; 1979 Jan; 53(1):89-92. PubMed ID: 758273 [TBL] [Abstract][Full Text] [Related]
16. Can we fight Goliath? Weisman C Food Manage; 1978 Jul; 13(7):13-4. PubMed ID: 10308090 [No Abstract] [Full Text] [Related]
19. Shopping spree. Healthcare organizations are taking retail space to a new level, with income from cash registers helping to pad the bottom line. Romano M Mod Healthc; 2005 Jan; 35(5):28-9. PubMed ID: 15729929 [No Abstract] [Full Text] [Related]
20. Pricing strategies: Part II. How to factor in food & other costs to arrive at a selling price for non-cafeteria items. Beasley MA Food Manage; 1990 Sep; 25(9):36. PubMed ID: 10107075 [No Abstract] [Full Text] [Related] [Next] [New Search]