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25. Health care. Hospital admissions are down, Medicare and Medicaid reimbursement are shrinking, and competition is fierce. Riggs S Restaurants Inst; 1983 Mar; 92(6):192-6. PubMed ID: 10261284 [No Abstract] [Full Text] [Related]
28. Cause & cures for SHUR indigestion. Kaud FA Food Manage; 1979 Aug; 14(8):15-6. PubMed ID: 10297540 [No Abstract] [Full Text] [Related]
29. The role of production in food service costs. Clemence E Dimens Health Serv; 1974 Mar; 51(3):17-9. PubMed ID: 4154254 [No Abstract] [Full Text] [Related]
30. Selling your customers on meal solutions. LaVecchia G Food Manage; 1997 Mar; 32(3):38-40, 42, 44. PubMed ID: 10166097 [No Abstract] [Full Text] [Related]
31. Problem: how to control your budget. Solution: watch tray counts & meals per patient day. Weisman C Food Manage; 1980 Feb; 15(2):62. PubMed ID: 10245378 [No Abstract] [Full Text] [Related]
32. How to contain costs & provide quality food. Breslin J Food Manage; 1978 Nov; 13(11):69. PubMed ID: 10239109 [No Abstract] [Full Text] [Related]
34. Food service offers menu of cost savings. Carroll P; Pace C Hosp Mater Manage; 1999 Nov; 24(11):2, 12-4. PubMed ID: 10662017 [No Abstract] [Full Text] [Related]
35. Cooking at the speed of light. Hosp Food Nutr Focus; 1993 Jul; 9(11):5-6. PubMed ID: 10126734 [No Abstract] [Full Text] [Related]
37. 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]