These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
170 related articles for article (PubMed ID: 10162328)
1. Masonic Homes. A retirement community in transition. Lawn J Food Manage; 1996 Nov; 31(11):40-1, 44, 48. PubMed ID: 10162328 [No Abstract] [Full Text] [Related]
2. 'The best is yet to be' ... at Morningside (CCRC), Fullerton, California. Friedland A Food Manage; 1994 Nov; 29(11):70-2. PubMed ID: 10138712 [No Abstract] [Full Text] [Related]
4. Retirement communities. Learn about the food services at Bethel Springvale Inn. Smith J Health Care Food Nutr Focus; 2000 Aug; 16(12):4-5. PubMed ID: 11184494 [No Abstract] [Full Text] [Related]
5. 'The best is yet to be' ... at Wesley Housing Corporation, Memphis, Tennessee. King P Food Manage; 1994 Nov; 29(11):76-8. PubMed ID: 10138713 [No Abstract] [Full Text] [Related]
6. [Everyday life and the meals]. Massieye H; Cattiaux M Soins Gerontol; 1997 Apr; (7):6-18. PubMed ID: 9275855 [No Abstract] [Full Text] [Related]
7. Challenge: how to enhance socialization & generate revenue in a continuing care retirement community. Food Manage; 1995 Jun; 30(6):51. PubMed ID: 10143236 [No Abstract] [Full Text] [Related]
8. Challenge: to improve casual dining in an eldercare setting. Food Manage; 1996 Dec; 31(12):30. PubMed ID: 10162996 [No Abstract] [Full Text] [Related]
9. Continuing care for seniors: a fast-growing market segment. Underwood RF Health Care Food Nutr Focus; 1997 May; 13(9):4-5. PubMed ID: 10166847 [No Abstract] [Full Text] [Related]
10. Food service: a benefit or a liability? Moore J Contemp Longterm Care; 1992 Nov; 15(11):26, 76. PubMed ID: 10122335 [No Abstract] [Full Text] [Related]
11. Large and small facilities can learn from each other. Marchiony A Healthc Foodserv; 1996; 6(4):17-8. PubMed ID: 10164388 [No Abstract] [Full Text] [Related]
12. 2002 Order of Excellence in Foodservice. Dining style finds a place on the menu. Contemp Longterm Care; 2002 Sep; 25(9):26, 28-9. PubMed ID: 12387277 [No Abstract] [Full Text] [Related]
13. The promise of health care in a continuing care retirement community. Spears NL Pride Inst J Long Term Home Health Care; 1992; 11(3):20-36. PubMed ID: 10122798 [No Abstract] [Full Text] [Related]
14. More choices, enhanced presentation and warmer ambiance characterize elderly care foodservice. Grattan M Healthc Foodserv; 1998; 8(2):10-1. PubMed ID: 10181229 [No Abstract] [Full Text] [Related]
15. Not just one market: operators prepare to feed millions of elderly. LaVecchia G Food Manage; 1996 Nov; 31(11):32-3, 36-7. PubMed ID: 10162327 [No Abstract] [Full Text] [Related]
16. Smart menu planning goes well beyond textbook criteria. Catakis A Provider; 1988 May; 14(5):32. PubMed ID: 10287335 [No Abstract] [Full Text] [Related]
17. Get 'cart'-ed away. A program that brings the dining room to your residents. Daehn R Contemp Longterm Care; 2002 Apr; 25(4):9-10. PubMed ID: 11949423 [No Abstract] [Full Text] [Related]
18. Goal-setting starts with solid market positioning. Keeping up with the state of the art. Moore J Contemp Longterm Care; 1992 Jan; 15(1):20, 70. PubMed ID: 10118549 [No Abstract] [Full Text] [Related]
19. Challenge: how to improve quality of life for seniors in a CCRC. Food Manage; 1995 Oct; 30(10):42. PubMed ID: 10151829 [No Abstract] [Full Text] [Related]
20. Food can make the resident feel at home. Chambers J Provider; 1996 Mar; 22(3):36-8. PubMed ID: 10156732 [No Abstract] [Full Text] [Related] [Next] [New Search]