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6. Healthcare foodservice report 1995. Designing menus for survival. Factoring in flavor. Interview by Donna Boss. Aryan K Food Manage; 1995 Jun; 30(6):66-8. PubMed ID: 10143238 [No Abstract] [Full Text] [Related]
7. Innovative nutrition service maximizes profits. Record L Calif Hosp; 1992; 6(5):37-8. PubMed ID: 10121811 [No Abstract] [Full Text] [Related]
8. 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]
10. The politics of a renovation. Interview by Paul King and Donna Boss. Puckett R Food Manage; 1991 Jul; 26(7):104-7, 112, 116-7 passim. PubMed ID: 10112464 [TBL] [Abstract][Full Text] [Related]
11. Every foodservice should have this problem. King P Food Manage; 1994 Oct; 29(10):32. PubMed ID: 10137730 [No Abstract] [Full Text] [Related]
12. Quality food service to staff and visitors. Freeman R Hosp Adm Can; 1975 Jul; 17(7):20-4. PubMed ID: 10241237 [No Abstract] [Full Text] [Related]
14. 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]
15. The branding of institutions. Stephenson S Restaurants Inst; 1991 Feb; 101(5):70, 74, 80. PubMed ID: 10109711 [TBL] [Abstract][Full Text] [Related]
16. Hospital's Chick-fil-A is full. Kerr T Food Manage; 1995 Nov; 30(11):28. PubMed ID: 10153170 [No Abstract] [Full Text] [Related]
17. Hospital food that draws 'em in. Shinkman R Mod Healthc; 2000 May; 30(18):42-3. PubMed ID: 11067133 [No Abstract] [Full Text] [Related]
18. 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]
19. Self-service. Operators pass work load on to patrons. Townsend R Restaurants Inst; 1989 Mar; 99(7):145-6. PubMed ID: 10292304 [No Abstract] [Full Text] [Related]