478 related articles for article (PubMed ID: 10325000)
1. Colorful menus cut waste, guide patients to nutrition.
Institutions; 1978 May; 82(9):173-4. PubMed ID: 10325000
[No Abstract] [Full Text] [Related]
2. 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]
3. How to improve nutrition in hospital menus.
Oswald CA
Food Manage; 1983 Aug; 18(8):108. PubMed ID: 10262752
[No Abstract] [Full Text] [Related]
4. How to improve nutrition in hospital menus.
Oswald CA
Food Manage; 1983 Mar; 18(3):104. PubMed ID: 10259992
[No Abstract] [Full Text] [Related]
5. A review of hospital menus and the effect on patient food intake.
Roberts N
Aust Health Rev; 1982 Feb; 5(1):20-1. PubMed ID: 10255433
[No Abstract] [Full Text] [Related]
6. 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]
7. Problem: how to quickly update menus & improve patient communication. Solution: hook up with the hospital computer.
Widder C
Food Manage; 1978 Feb; 13(2):65. PubMed ID: 10306711
[No Abstract] [Full Text] [Related]
8. Menu combines patients' preferences with good nutrition.
Restaurants Inst; 1984 Jul; 94(14):161. PubMed ID: 10267100
[No Abstract] [Full Text] [Related]
9. Food services merge to contain costs and enhance menu.
Deignan PB
Hospitals; 1978 Oct; 52(19):157-8, 160-2. PubMed ID: 689605
[TBL] [Abstract][Full Text] [Related]
10. Problem: how to decrease labor & serve a varied menu. Solution: install a conveyor cart system, switch to chilled foods.
Food Manage; 1979 Sep; 14(9):75. PubMed ID: 10243491
[No Abstract] [Full Text] [Related]
11. 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]
12. Room service at the hospital.
Crowley J
Food Manage; 1983 Oct; 18(10):23-4. PubMed ID: 10262745
[No Abstract] [Full Text] [Related]
13. Menu magic: Baptist wins.
O'Neill K
Hosp Food Nutr Focus; 1987 Oct; 4(2):1, 3-7. PubMed ID: 10284167
[No Abstract] [Full Text] [Related]
14. 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]
15. Dishing up wellness. Walter Thurnhofer & Kathleen Lausche. Portland Adventist Medical Center, Portland, OR.
Schuster K
Food Manage; 1989 Jul; 24(7):152-3. PubMed ID: 10293954
[No Abstract] [Full Text] [Related]
16. 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]
17. Ft. Lauderdale hospital offers 'cuisine a la cart'.
South Hosp; 1980; 48(3):14. PubMed ID: 10247418
[No Abstract] [Full Text] [Related]
18. Planning high-carbohydrate, high-fiber diets with a microcomputer.
Suitor CW; Suitor RF; Adelman MO
J Am Diet Assoc; 1983 Mar; 82(3):279-82. PubMed ID: 6298300
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Best practices net big food service savings.
Healthc Benchmarks; 1998 Oct; 5(10):152-3. PubMed ID: 10185335
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
