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6. The four Cs of food service. Koncel JA Hospitals; 1978 Aug; 52(16):89-92. PubMed ID: 669644 [TBL] [Abstract][Full Text] [Related]
7. Using the matrix method to allocate service department overhead. Groomer SM Hosp Financ Manage; 1980 Aug; 34(8):40-3. PubMed ID: 10248656 [No Abstract] [Full Text] [Related]
8. 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]
10. Dietary cost control. Sister JOSEPH MARIE Hosp Prog; 1962 Apr; 43():170-6. PubMed ID: 14452515 [No Abstract] [Full Text] [Related]
11. Containing the costs of food service. McLaren A Hospitals; 1980 Mar; 54(6):75-7. PubMed ID: 7353872 [TBL] [Abstract][Full Text] [Related]
12. Determining and controlling production and service costs. Hosp Food Nutr Focus; 1992 Feb; 8(6):1, 3-4. PubMed ID: 10116696 [No Abstract] [Full Text] [Related]
13. Hospitals work with commission to ensure equitable costs. Weisman PC; Tarbutton DW Hospitals; 1977 Nov; 51(22):81-5. PubMed ID: 924404 [No Abstract] [Full Text] [Related]
14. 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]
15. Five ways to explore dietary cost control. Mod Hosp; 1968 Sep; 111(3):152. PubMed ID: 5713998 [No Abstract] [Full Text] [Related]
16. Cost control in the small dietary department. Powell MW Hospitals; 1971 Jun; 45(11):96-7. PubMed ID: 5573715 [No Abstract] [Full Text] [Related]
17. Portion control: a way to control costs. Feldman RG Healthc Foodserv; 1994; 4(3):1, 8. PubMed ID: 10136905 [No Abstract] [Full Text] [Related]
18. Food floor stock costs can be tracked and controlled. Thompson K Hosp Mater Manage; 1995 May; 20(5):15. PubMed ID: 10142636 [No Abstract] [Full Text] [Related]
19. A challenge: food service and DRGs. Stokes JF South Hosp; 1984; 52(3):40-6. PubMed ID: 10310632 [No Abstract] [Full Text] [Related]