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7. Challenge: how to provide foodservice during a renovation. Solution: construct a temporary cafeteria. Food Manage; 1994 Apr; 29(4):70. PubMed ID: 10133448 [No Abstract] [Full Text] [Related]
12. Problem: how to increase cafeteria business while raising prices. Solution: implement a meal coupon book program. Waldner L Food Manage; 1986 Sep; 21(9):168. PubMed ID: 10278511 [No Abstract] [Full Text] [Related]
13. Cafeteria 'expands' its services, seating using same amount of space. Hollingworth DR Health Facil Manage; 1992 Jun; 5(6):14-5. PubMed ID: 10118973 [No Abstract] [Full Text] [Related]
14. Espresso kiosks can be profitable addition to hospital foodservice. Myers M Healthc Foodserv Mag; 2000; 10(1):12. PubMed ID: 11014775 [No Abstract] [Full Text] [Related]
15. How to cut costs under prospective payment systems. Taibl DW Food Manage; 1984 Aug; 19(8):58. PubMed ID: 10273549 [No Abstract] [Full Text] [Related]
16. Every foodservice should have this problem. King P Food Manage; 1994 Oct; 29(10):32. PubMed ID: 10137730 [No Abstract] [Full Text] [Related]
17. Applying critical analysis to cafeteria decisions. Lloyd JR Health Care Food Nutr Focus; 1997 Apr; 13(8):6-7. PubMed ID: 10166657 [No Abstract] [Full Text] [Related]
18. How to beef up cafeteria business in the summer? Open an outdoor cafe. Healthc Foodserv; 1995; 5(3):19. PubMed ID: 10153531 [No Abstract] [Full Text] [Related]
19. St. Anthony's gets a taste for cost savings. Abell RM; Nelson MA South Hosp; 1987; 55(3):36. PubMed ID: 10282885 [No Abstract] [Full Text] [Related]
20. New inventory, distribution systems cut hospitals' food service costs. Siegner CA Mod Healthc; 1986 Jan; 16(2):57. PubMed ID: 10275193 [No Abstract] [Full Text] [Related] [Next] [New Search]