255 related articles for article (PubMed ID: 10290030)
1. The chef's secret. "We're cooking for people".
Blake K
Food Manage; 1988 Oct; 23(10):164-6, 168, 170. PubMed ID: 10290030
[No Abstract] [Full Text] [Related]
2. The chef's secret. Colorful creativity.
Jones R
Food Manage; 1989 Oct; 24(10):194-8, 200. PubMed ID: 10295833
[No Abstract] [Full Text] [Related]
3. The chef's secret. Simple, elegant and nutritious.
Stephenson S
Food Manage; 1987 Mar; 22(3):146-8, 150-1. PubMed ID: 10295830
[No Abstract] [Full Text] [Related]
4. The chef's secret. Phase in healthful items.
Quan C
Food Manage; 1990 Jun; 25(6):128-31. PubMed ID: 10105459
[No Abstract] [Full Text] [Related]
5. The chef's secret. "We aim to please".
Jones R
Food Manage; 1989 Jun; 24(6):144-6, 151, 154. PubMed ID: 10293180
[TBL] [Abstract][Full Text] [Related]
6. Patients delight in chef's specials.
Wilson S
South Hosp; 1992; 58(2):4-6. PubMed ID: 10118190
[No Abstract] [Full Text] [Related]
7. Chef's secret. "A tropical kind of a guy.".
Blake K
Food Manage; 1988 May; 23(5):202-4, 208, 211. PubMed ID: 10316255
[No Abstract] [Full Text] [Related]
8. Smoothing the transition to contract management.
Miller-Kovach K
Food Manage; 1991 Dec; 26(12):32. PubMed ID: 10115775
[No Abstract] [Full Text] [Related]
9. Problem: how to predict hospital food tallies. Solution: place menus on lunch trays.
Food Manage; 1978 Nov; 13(11):75. PubMed ID: 10239110
[No Abstract] [Full Text] [Related]
10. Food service outsourcing.
Jackson R
Health Care Food Nutr Focus; 1997 Mar; 13(7):2. PubMed ID: 10165207
[No Abstract] [Full Text] [Related]
11. Service with a smile, and savings, too.
Erickson P
Restaurants Inst; 1986 Nov; 96(23):182. PubMed ID: 10279146
[No Abstract] [Full Text] [Related]
12. 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]
13. Hospital spirits raised by wine steward.
Health Care Can; 1978 Nov; 20(11):7. PubMed ID: 10239297
[No Abstract] [Full Text] [Related]
14. Looking at the hospital through the kitchen window.
Ellerbroek K
N J Healthc; 1990; 3(1):4-8. PubMed ID: 10109071
[No Abstract] [Full Text] [Related]
15. Fewer facilities contract for more 'hotel' services.
Weisman E
Health Facil Manage; 1992 Oct; 5(10):51-2. PubMed ID: 10121454
[No Abstract] [Full Text] [Related]
16. Sharing & caring. Interview by Joyce Wiswell.
McHugh V
Food Manage; 1989 Dec; 24(12):60. PubMed ID: 10296528
[No Abstract] [Full Text] [Related]
17. One chef's crusade for interesting food in hospitals.
Winkler H
Aust Hosp; 1983 May; (74):12. PubMed ID: 10263644
[No Abstract] [Full Text] [Related]
18. Selecting a food-service contractor: one hospital's strategy.
Wojnaroski SM
J Long Term Care Adm; 1987; 15(3):12-4. PubMed ID: 10284604
[No Abstract] [Full Text] [Related]
19. 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]
20. Improving food services: tips from a master chef on keeping patients satisfied.
Bloch JW
Cost Containment; 1982 Dec; 4(23):3-5. PubMed ID: 10257338
[No Abstract] [Full Text] [Related]
[Next] [New Search]