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8. Problem: how to initiate gourmet patient meals. Solution: offer meal gift certificates. Food Manage; 1979 Feb; 14(2):77. PubMed ID: 10240053 [No Abstract] [Full Text] [Related]
9. Gourmet service prospers in Metairie, LA. McCarthy R Food Manage; 1985 Sep; 20(9):70-3, 128, 132-4. PubMed ID: 10273737 [No Abstract] [Full Text] [Related]
10. Challenge: how to provide foodservice during a renovation. Solution: construct a temporary cafeteria. Food Manage; 1994 Apr; 29(4):70. PubMed ID: 10133448 [No Abstract] [Full Text] [Related]
11. Self-service. Operators pass work load on to patrons. Townsend R Restaurants Inst; 1989 Mar; 99(7):145-6. PubMed ID: 10292304 [No Abstract] [Full Text] [Related]
12. Problem: how to shape a hospital's identity. Solution: hire the right manager and personalize feeding. Food Manage; 1978 Oct; 13(10):115. PubMed ID: 10238723 [No Abstract] [Full Text] [Related]
13. Problem: how to brighten up hospital patients' Sundays. Solution: the Sunday brunch. King L Food Manage; 1979 Oct; 14(10):113. PubMed ID: 10244138 [No Abstract] [Full Text] [Related]
14. How to increase patient meal acceptance. Moilan B Food Manage; 1982 Nov; 17(11):116. PubMed ID: 10257068 [No Abstract] [Full Text] [Related]