389 related articles for article (PubMed ID: 10248656)
21. Hospital occupancy costs.
Health Estate; 1999 Feb; 53(1):27. PubMed ID: 10387923
[No Abstract] [Full Text] [Related]
22. A series of awakenings.
Andresen Y
Health Estate; 2003 Jan; 57(1):48-9. PubMed ID: 12568056
[No Abstract] [Full Text] [Related]
23. Practical ways of reducing costs in the dietary department.
Gates KF
Hosp Adm Can; 1976 Dec; 18(12):21-2. PubMed ID: 10241858
[No Abstract] [Full Text] [Related]
24. Using the micro to accurately allocate a hospital's departmental overhead.
Linder CA
Healthc Financ Manage; 1986 Feb; 40(2):56-61. PubMed ID: 10278363
[TBL] [Abstract][Full Text] [Related]
25. Annual administrative reviews. Support services.
Reilly ME
Hospitals; 1974 Apr; 48(7):91-5. PubMed ID: 4815620
[No Abstract] [Full Text] [Related]
26. How you can decrease expenditures on housekeeping, maintenance products.
Brown B
Laund News; 1981 Apr; 7(4):21. PubMed ID: 10250745
[No Abstract] [Full Text] [Related]
27. Systematic management of food service. Case study: implementing the chilled food concept.
Kaud FA
Hospitals; 1972 Aug; 46(15):97-100. PubMed ID: 5041238
[No Abstract] [Full Text] [Related]
28. [Organization of maintenance service. Basic support facilities, accessory facilities and electro-medicine].
Montes F
Rev Med Univ Navarra; 1984 Dec; 28(4):49-55. PubMed ID: 6528152
[No Abstract] [Full Text] [Related]
29. Equipment maintenance: a cost comparison of vendor and inhouse service.
Rossi RP
Radiol Manage; 1989; 11(4):28-34. PubMed ID: 10296607
[TBL] [Abstract][Full Text] [Related]
30. Mandate to control food service costs evokes specific responses.
Breslin J
Hospitals; 1976 Apr; 50(8):105-7. PubMed ID: 939503
[No Abstract] [Full Text] [Related]
31. Hospitals and the environment: biological interrelationships.
Engley FB
Hospitals; 1972 Oct; 46(20):83-5 passim. PubMed ID: 5074259
[No Abstract] [Full Text] [Related]
32. The four Cs of food service.
Koncel JA
Hospitals; 1978 Aug; 52(16):89-92. PubMed ID: 669644
[TBL] [Abstract][Full Text] [Related]
33. Pricing strategies: Part II. How to factor in food & other costs to arrive at a selling price for non-cafeteria items.
Beasley MA
Food Manage; 1990 Sep; 25(9):36. PubMed ID: 10107075
[No Abstract] [Full Text] [Related]
34. Slicing the food services pie.
Calder E
Dimens Health Serv; 1978 Jan; 55(1):34-5. PubMed ID: 620887
[No Abstract] [Full Text] [Related]
35. 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]
36. Electronic spreadsheets in health service information: an application for deriving manpower specialty costs.
Forte PG
Hosp Health Serv Rev; 1985 May; 81(3):129-34. PubMed ID: 10278345
[No Abstract] [Full Text] [Related]
37. Food services: managers use discounted cash flow methods to justify costs.
Hospitals; 1982 Jul; 56(13):43. PubMed ID: 7084904
[No Abstract] [Full Text] [Related]
38. More responsibilities raise non-salary expenses in environmental services area.
Bellows J
Hosp Mater Manage; 1994 Jun; 19(6):12-3. PubMed ID: 10134597
[No Abstract] [Full Text] [Related]
39. Housekeeping supply costs rise 25%.
Kuntz E
Mod Healthc; 1980 Nov; 10(11):34. PubMed ID: 10249140
[No Abstract] [Full Text] [Related]
40. When to use contract services and how to evaluate them.
Cook DE
Hosp Prog; 1968 Mar; 49(3):108-14. PubMed ID: 5650876
[No Abstract] [Full Text] [Related]
[Previous] [Next] [New Search]