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7. Burnaby Hospital food management system--a case history. Galloway ME Comput Healthc; 1984 May; 5(5):34-6. PubMed ID: 10265737 [No Abstract] [Full Text] [Related]
8. Improving food services: tips from a master chef on keeping patients satisfied. Bloch JW Cost Containment; 1982 Dec; 4(23):3-5. PubMed ID: 10257338 [No Abstract] [Full Text] [Related]
9. Production for profit. Cook-chill system saves and makes money for Community Hospital in Indianapolis. King P Food Manage; 1987 Mar; 22(3):68, 76. PubMed ID: 10295831 [No Abstract] [Full Text] [Related]
15. Patients delight in chef's specials. Wilson S South Hosp; 1992; 58(2):4-6. PubMed ID: 10118190 [No Abstract] [Full Text] [Related]
16. Jewish Hospital of Cincinnati goes fishing for a promotion, reels in a seafood spectacular. Restaurants Inst; 1982 Aug; 91(3):79-80. PubMed ID: 10256390 [No Abstract] [Full Text] [Related]
17. Kansas City hospitals' computer-printed menus--a study in how technology evolves in the marketplace. Restaurants Inst; 1985 Aug; 95(16):185. PubMed ID: 10283641 [No Abstract] [Full Text] [Related]
18. Square meals. A recipe for automating your dietetics department. Bruce RL; Clapp DM; Mavco K Softw Healthc; 1986 Dec-1987 Jan; 4(6):18-20. PubMed ID: 10279945 [No Abstract] [Full Text] [Related]
19. Dietitians improve patient care with computerized selective menu. Ford MG; Wesley NW Hospitals; 1979 Mar; 53(5):76-9. PubMed ID: 759347 [TBL] [Abstract][Full Text] [Related]
20. Room service at the hospital. Crowley J Food Manage; 1983 Oct; 18(10):23-4. PubMed ID: 10262745 [No Abstract] [Full Text] [Related] [Next] [New Search]