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2. Menu pricing: Part I. Beasley M Food Manage; 1990 Jun; 25(6):56. PubMed ID: 10105461 [No Abstract] [Full Text] [Related]
3. Menu item forecasting systems in hospital foodservice. A cost comparison of two- and three-echelon systems. Cullen KO; Hoover LW; Moore AN J Am Diet Assoc; 1978 Dec; 73(6):640-6. PubMed ID: 722013 [TBL] [Abstract][Full Text] [Related]
9. Use of the microcomputer to determine direct costs of menu items. Stinson JP; Guley HM J Am Diet Assoc; 1988 May; 88(5):586-90. PubMed ID: 3367016 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Selling your customers on meal solutions. LaVecchia G Food Manage; 1997 Mar; 32(3):38-40, 42, 44. PubMed ID: 10166097 [No Abstract] [Full Text] [Related]
15. Satisfying customers and lowering costs in foodservice: can both be accomplished simultaneously? Boyce B J Am Diet Assoc; 2011 Oct; 111(10):1458-66. PubMed ID: 21963008 [No Abstract] [Full Text] [Related]
16. Menu planning to control costs. Hosp Food Nutr Focus; 1990 Dec; 7(4):1, 3. PubMed ID: 10107967 [No Abstract] [Full Text] [Related]
17. A cost-reduction catalog. Beasley MA Food Manage; 1994 Apr; 29(4):54. PubMed ID: 10133445 [No Abstract] [Full Text] [Related]
18. 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]
19. Team participation. The key to effective menu planning. Health Care Food Nutr Focus; 1997 Apr; 13(8):1, 7-8. PubMed ID: 10166656 [No Abstract] [Full Text] [Related]
20. Managing the food budget. Puckett RP Contemp Adm Long Term Care; 1982 Jun; 5(6):18-20. PubMed ID: 10295200 [No Abstract] [Full Text] [Related] [Next] [New Search]