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27. How to give the gift of hospitality. Great customer service. Schechter M Food Manage; 1994 Aug; 29(8):64-7, 70-1, 74. PubMed ID: 10136974 [TBL] [Abstract][Full Text] [Related]
29. Partnering with industry organizations. Smith KG Food Manage; 1992 May; 27(5):62. PubMed ID: 10118776 [No Abstract] [Full Text] [Related]
30. Training for exemplary service. Marvin B Restaurants Inst; 1992 Aug; 102(20):78-9, 84, 86. PubMed ID: 10121703 [No Abstract] [Full Text] [Related]
31. If it's good enough for cats it's good enough . . Clwyd A Health Soc Serv J; 1978 Jan; 88(4576):103, 105. PubMed ID: 10306738 [No Abstract] [Full Text] [Related]
32. R&I '95 industry forecast. Industry surges ahead. Bartlett M Restaurants Inst; 1995 Jan; 105(1):44-5, 48, 50 passim. PubMed ID: 10139743 [No Abstract] [Full Text] [Related]
33. Food fight. When it comes to catering to patients, outsourcing firms still hold a small slice of the hospital food-service business vs. in-house operations. But who serves up the best quality and efficiency? Romano M Mod Healthc; 2004 Sep; 34(37):38, 40, 46. PubMed ID: 15493315 [No Abstract] [Full Text] [Related]
34. Ready to order? Hunwick H Dimens Health Serv; 1978 Jun; 55(6):29, 40. PubMed ID: 658628 [No Abstract] [Full Text] [Related]
38. What sells? 1991 Menu Census. Quinton B; Ryan NR Restaurants Inst; 1991 Sep; 101(23):34-5, 42-4, 51 passim. PubMed ID: 10114261 [TBL] [Abstract][Full Text] [Related]
39. 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]
40. Will food directors have to back up on quality? Sweet A Health Care Can; 1979 Jan; 21(1):16-7. PubMed ID: 10240118 [No Abstract] [Full Text] [Related] [Previous] [Next] [New Search]