149 related articles for article (PubMed ID: 1090501)
1. Administrative reviews: Food service.
Sheldon SS
Hospitals; 1975 Apr; 49(7):141-2. PubMed ID: 1090501
[No Abstract] [Full Text] [Related]
2. Food serice: Inhouse production capacity proves effective.
Schneider RF
Hospitals; 1974 Nov; 48(21):71-2, 76. PubMed ID: 4413493
[No Abstract] [Full Text] [Related]
3. Annual administrative reviews: food service.
Blaker GG
Hospitals; 1973 Apr; 47(7):127 passim. PubMed ID: 4573777
[No Abstract] [Full Text] [Related]
4. Labor time comparison of a cook-freeze and a cook-serve system of food production.
Carroll GH; Montag GM
J Can Diet Assoc; 1979 Jan; 40(1):39-45, 48-9. PubMed ID: 10246333
[No Abstract] [Full Text] [Related]
5. Ready foods provide opportunity to improve service flexibility.
Fee T; Wilson E
Hosp Adm Can; 1977 Apr; 19(4):16, 18-20, 22-4 passim. PubMed ID: 10308903
[No Abstract] [Full Text] [Related]
6. System operation causes variation: food service feature.
Aust Hosp; 1978 Nov; (25):7. PubMed ID: 10240785
[No Abstract] [Full Text] [Related]
7. Applying value analysis to food purchasing.
McProud LM; David BD
Hospitals; 1976 Sep; 50(18):109-14. PubMed ID: 964934
[No Abstract] [Full Text] [Related]
8. Sci-fi food system saves real dollars.
Fee T; Wilson E
Health Care (Don Mills); 1980 Apr; 22(4):37, 39-40. PubMed ID: 10309172
[No Abstract] [Full Text] [Related]
9. Preparing foods for freezing.
Palmer HH
Hospitals; 1974 Oct; 48(20):103-6. PubMed ID: 4415178
[No Abstract] [Full Text] [Related]
10. Conventional, convenience, or ready food service?
Goldberg CM; Kohlligian M
Hospitals; 1974 Apr; 48(8):80 passim. PubMed ID: 4820316
[No Abstract] [Full Text] [Related]
11. Purchasing practices in small hospitals.
Morrison LP; Vaden AG
Hospitals; 1978 Feb; 52(3):94-8. PubMed ID: 624529
[No Abstract] [Full Text] [Related]
12. This convenience food system is designed around the oven.
Eisleben R; Melchert M
Mod Hosp; 1973 May; 120(5):108-10. PubMed ID: 4786761
[No Abstract] [Full Text] [Related]
13. Evaluating frozen food service in a hospital.
Palmer J
Hosp Adm Can; 1975 Aug; 17(8):53-5. PubMed ID: 10241254
[No Abstract] [Full Text] [Related]
14. Energy saving cost efficiency through proper storage and food preparation.
Zaccarelli HE
Nurs Homes; 1980; 29(4):9-11, 13-7. PubMed ID: 10283780
[No Abstract] [Full Text] [Related]
15. How to contain costs & provide quality food.
Breslin J
Food Manage; 1978 Nov; 13(11):69. PubMed ID: 10239109
[No Abstract] [Full Text] [Related]
16. Planning pervades conversion to cook/chill system.
Koncel JA
Hospitals; 1976 Nov; 50(22):87-90, 92. PubMed ID: 976965
[No Abstract] [Full Text] [Related]
17. Computers in dietetics: state-of-the-art, 1976.
Hoover LW
J Am Diet Assoc; 1976 Jan; 68(1):39-42. PubMed ID: 1244380
[No Abstract] [Full Text] [Related]
18. Cook chill cuts costs, not quality.
Barnett W; Murray I
Health Care (Don Mills); 1983 Mar; 25(2):16-8. PubMed ID: 10270266
[No Abstract] [Full Text] [Related]
19. Convenience foods--how to save money by paying more for food.
Berkman J; Moehn C
Mod Hosp; 1968 Feb; 110(2):92-4. PubMed ID: 5637458
[No Abstract] [Full Text] [Related]
20. A 'ready' food system that works.
Dawson BM
Restaurants Inst; 1981 Jan; 88(1):113-5. PubMed ID: 10250378
[No Abstract] [Full Text] [Related]
[Next] [New Search]