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7. The dietary bulk stores division and prime vendor contracts. Shaw LA Hosp Mater Manage Q; 1986 Nov; 8(2):68-70. PubMed ID: 10279281 [No Abstract] [Full Text] [Related]
8. How to conduct a make/buy analysis for your hospital's food service operation. Sobelman RJ Hosp Purch Manage; 1985 Nov; 10(11):11-3. PubMed ID: 10311326 [No Abstract] [Full Text] [Related]
10. Food for thought: are prime vendors the answer to dietary dilemmas? Weaver FM Mater Manag Health Care; 1995 Aug; 4(8):42, 44, 46 passem. PubMed ID: 10144571 [No Abstract] [Full Text] [Related]
11. The problems and challenges facing food service administrators. Louth WL Hosp Adm Can; 1975 May; 17(5):54, 56-7. PubMed ID: 10241219 [No Abstract] [Full Text] [Related]
12. Line-item versus prime vendor purchasing. Mayfield BK J Am Diet Assoc; 1984 Jun; 84(6):685-6. PubMed ID: 6725800 [TBL] [Abstract][Full Text] [Related]
16. Purchasing practices in small hospitals. Morrison LP; Vaden AG Hospitals; 1978 Feb; 52(3):94-8. PubMed ID: 624529 [No Abstract] [Full Text] [Related]
17. How to organize a successful centralized purchasing program. Campbell GR Hospitals; 1977 Dec; 51(24):91, 94-5. PubMed ID: 590951 [No Abstract] [Full Text] [Related]
18. Food service: prime vendor plus costs approach saves hospitals $125,000 per year. Hospitals; 1982 Jul; 56(14):64, 66. PubMed ID: 7084921 [No Abstract] [Full Text] [Related]