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27. Improving organizational performance: a new name for an old process. Hosp Food Nutr Focus; 1993 Dec; 10(4):1-3. PubMed ID: 10183998 [No Abstract] [Full Text] [Related]
28. Healthcare foodservice report 1995. Designing menus for survival. Making selectivity efficient. Interview by Paul King. Miller MA Food Manage; 1995 Jun; 30(6):74. PubMed ID: 10143240 [No Abstract] [Full Text] [Related]
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31. What is benchmarking? Czarnecki M Hosp Cost Manag Account; 1996 Jan; 7(10):8. PubMed ID: 10153502 [No Abstract] [Full Text] [Related]
32. 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]
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34. Food service cost per patient day increases slightly. Veasey N Hosp Mater Manage; 1995 Sep; 20(9):18. PubMed ID: 10145126 [No Abstract] [Full Text] [Related]
36. Process waste mapping: a pain-free way to get rid of the "CRUD" in your organization. Smith M Strateg Healthc Excell; 1999 May; 12(5):8-12. PubMed ID: 10387663 [No Abstract] [Full Text] [Related]
37. Determining and controlling production and service costs. Hosp Food Nutr Focus; 1992 Feb; 8(6):1, 3-4. PubMed ID: 10116696 [No Abstract] [Full Text] [Related]
38. 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]
39. Process design and discipline are critical to cost-reduction success. Three case studies. Bebiak J Strateg Healthc Excell; 1995 Jul; 8(7):8-11. PubMed ID: 10143334 [No Abstract] [Full Text] [Related]
40. Practice paper of the American Dietetic Association: A systems approach to measuring productivity in health care foodservice operations. Puckett RP; Connell BC; Dahl MK; Jackson R; McClusky KW; J Am Diet Assoc; 2005 Jan; 105(1):122-30. PubMed ID: 15635358 [No Abstract] [Full Text] [Related] [Previous] [Next] [New Search]