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5. Spend money to contain costs: offer free meals to volunteers. Berg JB; Blowers EW Volunt Leader; 1981; 22(1):8-9. PubMed ID: 10250439 [No Abstract] [Full Text] [Related]
6. Dietary units cite purchasing, delivery in efforts to pare costs. Punch L Mod Healthc; 1983 Jul; 13(7):178. PubMed ID: 10261126 [No Abstract] [Full Text] [Related]
7. Challenge: how to reduce costs. King P Food Manage; 1994 Feb; 29(2):64. PubMed ID: 10131671 [No Abstract] [Full Text] [Related]
8. Preparation systems have significant effect on costs. Herz ML; Souder JJ Hospitals; 1979 Jan; 53(1):89-92. PubMed ID: 758273 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. Problem: how to keep a watch on hospital costs. Solution: provide "basic" & elaborate meals & charge accordingly. Oberting MS Food Manage; 1979 Aug; 14(8):65. PubMed ID: 10242944 [No Abstract] [Full Text] [Related]
12. 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]
13. 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]
15. Living with DRGs. Food Manage; 1983 Aug; 18(8):51, 78, 82. PubMed ID: 10310232 [No Abstract] [Full Text] [Related]
16. Production for profit. Cook-chill system saves and makes money for Community Hospital in Indianapolis. King P Food Manage; 1987 Mar; 22(3):68, 76. PubMed ID: 10295831 [No Abstract] [Full Text] [Related]