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2. State of the art in marketing hospital foodservice departments. Pickens CW; Shanklin CW J Am Diet Assoc; 1985 Nov; 85(11):1474-8. PubMed ID: 4056265 [TBL] [Abstract][Full Text] [Related]
4. The selling of a foodservice: Bob Underwood beats the competition. Underwood B Food Manage; 1981 Apr; 16(4):42-5, 72, 74 passim. PubMed ID: 10250960 [No Abstract] [Full Text] [Related]
5. Expanding a foodservice system. King P Food Manage; 1987 Oct; 22(10):64, 68. PubMed ID: 10285246 [No Abstract] [Full Text] [Related]
7. Orlando Regional Medical Center gives away four trips--total cost: less than $500. Lorenzini B Restaurants Inst; 1991 Oct; 101(25):24. PubMed ID: 10115027 [No Abstract] [Full Text] [Related]
8. Rx for hospital foodservice. Rightsizing for survival. Schuster K Food Manage; 1996 Jun; 31(6):28-9, 32, 35 passim. PubMed ID: 10157941 [No Abstract] [Full Text] [Related]
12. 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. Mealtime messages: reaching hospital patients in need of home care. Edwards LS Caring; 2005 Feb; 24(2):16-9. PubMed ID: 15773236 [TBL] [Abstract][Full Text] [Related]