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8. Light motifs. More healthful foods accent 400 companies' menus and marketing efforts. Bertagnoli L Restaurants Inst; 1990 Jul; 100(19):24-32, 38, 44. PubMed ID: 10105836 [No Abstract] [Full Text] [Related]
9. Customized menus keep 400 companies at top of market. Erickson P Restaurants Inst; 1990 Jul; 100(19):177-8. PubMed ID: 10105835 [No Abstract] [Full Text] [Related]
10. Procedures for the development of more appetizing meals that reduce costs. Zaccarelli HE Nurs Homes; 1979; 28(6):8, 10. PubMed ID: 10283747 [No Abstract] [Full Text] [Related]
11. How waist watchers can indulge without guilt. Stephenson S Food Manage; 1982 Mar; 17(3):56-60, 66-9, 71. PubMed ID: 10254773 [No Abstract] [Full Text] [Related]
12. Dining in suite luxury. Schuster K; Perry J Food Manage; 1987 Jul; 22(7):130-5, 184-7. PubMed ID: 10285260 [No Abstract] [Full Text] [Related]
13. R & I 400: segments. The 400 by segment. Restaurants Inst; 1995 Jul; 105(18):20, 24, 28 passim. PubMed ID: 10144334 [No Abstract] [Full Text] [Related]
15. Menu is a joint venture. Dawson BM Restaurants Inst; 1987 Oct; 97(22):184. PubMed ID: 10284388 [No Abstract] [Full Text] [Related]
16. Will food directors have to back up on quality? Sweet A Health Care Can; 1979 Jan; 21(1):16-7. PubMed ID: 10240118 [No Abstract] [Full Text] [Related]
18. More choices, enhanced presentation and warmer ambiance characterize elderly care foodservice. Grattan M Healthc Foodserv; 1998; 8(2):10-1. PubMed ID: 10181229 [No Abstract] [Full Text] [Related]
19. Health care kitchens profit from computer menu planning. Uhrich RV; Guttmann ND Provider; 1988 Jun; 14(6):37-9. PubMed ID: 10312536 [No Abstract] [Full Text] [Related]
20. Ongoing nutrition assessment, menu modification, and personal service improve food consumption in assisted-living facilities. Vincent E J Am Diet Assoc; 2008 May; 108(5):792-3. PubMed ID: 18442501 [No Abstract] [Full Text] [Related] [Next] [New Search]