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2. 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]
7. Use of the microcomputer to determine direct costs of menu items. Stinson JP; Guley HM J Am Diet Assoc; 1988 May; 88(5):586-90. PubMed ID: 3367016 [TBL] [Abstract][Full Text] [Related]
16. Nonpatient food service. How to make it work. Sullivan BC Health Care Food Nutr Focus; 1999 Jan; 15(5):1, 3-4. PubMed ID: 10345956 [No Abstract] [Full Text] [Related]
17. The advantages of the "spoken" menu. Hosp Food Nutr Focus; 1993 Aug; 9(12):1, 3-4. PubMed ID: 10127548 [No Abstract] [Full Text] [Related]
18. The spoken menu concept of patient foodservice delivery systems increases overall patient satisfaction, therapeutic and tray accuracy, and is cost neutral for food and labor. Folio D; O'Sullivan-Maillet J; Touger-Decker R J Am Diet Assoc; 2002 Apr; 102(4):546-8. PubMed ID: 11985414 [No Abstract] [Full Text] [Related]
19. Menu item forecasting systems in hospital foodservice. A cost comparison of two- and three-echelon systems. Cullen KO; Hoover LW; Moore AN J Am Diet Assoc; 1978 Dec; 73(6):640-6. PubMed ID: 722013 [TBL] [Abstract][Full Text] [Related]
20. The use of computer technology in nutrition and food services. Waller A Hosp Mater Manage Q; 1986 Feb; 7(3):50-60. PubMed ID: 10300533 [No Abstract] [Full Text] [Related] [Next] [New Search]