198 related articles for article (PubMed ID: 10164383)
1. Clean dishes aren't enough. Warewashers must save water, money, labor too.
Otte S
Healthc Foodserv; 1996; 6(4):1, 14. PubMed ID: 10164383
[No Abstract] [Full Text] [Related]
2. Improved tray delivery efficiency can reduce waste.
Roberts E
Healthc Foodserv; 1996; 6(4):15. PubMed ID: 10164387
[No Abstract] [Full Text] [Related]
3. Dishwashing: current standards and a look to the future.
Health Care Food Nutr Focus; 1998 May; 14(9):6-7. PubMed ID: 10181404
[No Abstract] [Full Text] [Related]
4. Serving meals with fiscal responsibility.
Matthews ME
Hospitals; 1980 Apr; 54(7):77-82. PubMed ID: 6987149
[TBL] [Abstract][Full Text] [Related]
5. Food service equipment and energy costs.
Unklesbay N; Unklesbay K
Hospitals; 1980 Mar; 54(6):83-91. PubMed ID: 7353874
[TBL] [Abstract][Full Text] [Related]
6. Developing an effective food sanitation program.
Harder EL
Hospitals; 1975 Feb; 49(4):93-6. PubMed ID: 1112587
[No Abstract] [Full Text] [Related]
7. Engineers say heat exchangers can help cool off fuel costs.
Cost Containment; 1980 Jan; 2(2):1-2. PubMed ID: 10245688
[No Abstract] [Full Text] [Related]
8. Energy cost control.
Health Care Food Nutr Focus; 1998 Jun; 14(10):10-2. PubMed ID: 10181400
[No Abstract] [Full Text] [Related]
9. Equipment can sabotage your budget.
Hosp Food Nutr Focus; 1995 Jan; 11(5):1, 3-5, suppl 1-2. PubMed ID: 10139706
[No Abstract] [Full Text] [Related]
10. Food service researched in special project.
Unklesbay N; Balsley M
Hospitals; 1979 Oct; 53(20):113-7. PubMed ID: 478459
[TBL] [Abstract][Full Text] [Related]
11. Automatic food service: the meal of the future?
Palmer J
Cornell Hotel Restaur Adm Q; 1983 May; 24(1):62-70. PubMed ID: 10262199
[No Abstract] [Full Text] [Related]
12. A dishwashing dream, quiet and efficient.
Lim B
Aust Hosp; 1988 Nov; (137):20. PubMed ID: 10291996
[No Abstract] [Full Text] [Related]
13. "The future is today".
Peddersen R
Food Manage; 1983 Jul; 18(7):48-51, 90-2. PubMed ID: 10262750
[No Abstract] [Full Text] [Related]
14. How to buy equipment.
Donahoe J
Hosp Food Nutr Focus; 1989 May; 5(9):1, 5-6. PubMed ID: 10324633
[No Abstract] [Full Text] [Related]
15. Containing the costs of food service.
McLaren A
Hospitals; 1980 Mar; 54(6):75-7. PubMed ID: 7353872
[TBL] [Abstract][Full Text] [Related]
16. Creating decision criteria.
Hosp Food Nutr Focus; 1988 Nov; 5(3):1, 3-6. PubMed ID: 10290061
[No Abstract] [Full Text] [Related]
17. Guidelines for dietary design.
Donovan AC
Hospitals; 1974 Jan; 48(2):54-8. PubMed ID: 4809998
[No Abstract] [Full Text] [Related]
18. A few good tools to start HACCP (Hazard Analysis Critical Control Point) program.
Marchiony A
Healthc Foodserv; 1996; 6(4):4-5, 16. PubMed ID: 10164389
[No Abstract] [Full Text] [Related]
19. GPOs turning brighter shade of green. Move toward environmentally preferred purchasing fast gaining favor.
Hosp Mater Manage; 2008 Dec; 33(12):10-1. PubMed ID: 19157000
[No Abstract] [Full Text] [Related]
20. Improving operational efficiencies--Part II. Appropriate equipment selection can cut costs while enhancing production versatility.
Beasley MA
Food Manage; 1991 Aug; 20(8):52, 57. PubMed ID: 10112747
[No Abstract] [Full Text] [Related]
[Next] [New Search]
