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2. Menu plan impacts temperature retention. Hosp Food Nutr Focus; 1992 May; 8(9):5. PubMed ID: 10118474 [No Abstract] [Full Text] [Related]
3. Team participation. The key to effective menu planning. Health Care Food Nutr Focus; 1997 Apr; 13(8):1, 7-8. PubMed ID: 10166656 [No Abstract] [Full Text] [Related]
4. Dysphagia diets: the state of the art. Hopkins M Hosp Food Nutr Focus; 1996 Mar; 12(7):3, 8. PubMed ID: 10161312 [No Abstract] [Full Text] [Related]
5. Patients served food fit for a governor; hospital chefs seen as essential, expendable. Hosp Patient Relat Rep; 1991 Nov; 6(11):5. PubMed ID: 10121824 [No Abstract] [Full Text] [Related]
6. Good food in a hospital? Dare to dream and palates will follow. Healthc Benchmarks; 2001 Aug; 8(8):85-7. PubMed ID: 11507935 [No Abstract] [Full Text] [Related]
8. Promoting an easier swallow. Dorner B Provider; 2002 Sep; 28(9):69-70, 73-4. PubMed ID: 12235627 [No Abstract] [Full Text] [Related]
9. Presentation makes the difference. Hosp Food Nutr Focus; 1992 May; 8(9):6-7. PubMed ID: 10118475 [No Abstract] [Full Text] [Related]
10. Meatless diets: are they right for your menu plan? Williams D Healthc Foodserv; 1997; 7(1):1, 9. PubMed ID: 10168622 [No Abstract] [Full Text] [Related]
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12. Dining in suite luxury. Schuster K; Perry J Food Manage; 1987 Jul; 22(7):130-5, 184-7. PubMed ID: 10285260 [No Abstract] [Full Text] [Related]