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3. Hospital food notes. Portion control saves money and labor. Jernigan AK Hospitals; 1969 Aug; 43(16):113. PubMed ID: 5803731 [No Abstract] [Full Text] [Related]
4. New kitchen equipment saves time and space. HARTMAN J Mod Hosp; 1961 Sep; 97():152. PubMed ID: 13711950 [No Abstract] [Full Text] [Related]
5. One decision made all the difference. A new foodservice system means no more running and saves $280,000. Erickson P Restaurants Inst; 1987 Jun; 97(13):178. PubMed ID: 10282470 [No Abstract] [Full Text] [Related]
6. Assessment shows that cook/chill/freeze saves. Vaz J; Holm S Health Care (Don Mills); 1985 May; 27(4):18-20. PubMed ID: 10311122 [No Abstract] [Full Text] [Related]
7. Improvement in the quality of the catering service of a rehabilitation hospital. Donini LM; Castellaneta E; De Guglielmi S; De Felice MR; Savina C; Coletti C; Paolini M; Cannella C Clin Nutr; 2008 Feb; 27(1):105-14. PubMed ID: 18063444 [TBL] [Abstract][Full Text] [Related]
8. [Risk management and hospital food service: food safety quality system in healthcare]. Spolaore P; Murolo G; Vafiadaki A; Sartori R; Sommavilla M Ann Ig; 2003; 15(6):1085-91. PubMed ID: 15049566 [TBL] [Abstract][Full Text] [Related]
9. [Microbiological verification of a self control plan for a hospital food service]. Torre I; Pennino F; Crispino M Ann Ig; 2006; 18(1):13-21. PubMed ID: 16649499 [TBL] [Abstract][Full Text] [Related]
10. Hospital food service: a comparative analysis of systems and introducing the 'Steamplicity' concept. Edwards JS; Hartwell HJ J Hum Nutr Diet; 2006 Dec; 19(6):421-30. PubMed ID: 17105539 [TBL] [Abstract][Full Text] [Related]
11. Plate versus bulk trolley food service in a hospital: comparison of patients' satisfaction. Hartwell HJ; Edwards JS; Beavis J Nutrition; 2007 Mar; 23(3):211-8. PubMed ID: 17303385 [TBL] [Abstract][Full Text] [Related]
12. Some time-savers for food service operation. Brown M Hospitals; 1971 Feb; 45(3):111. PubMed ID: 5540236 [No Abstract] [Full Text] [Related]
13. Evaluation of the 'Steamplicity' food service system. Hickson M J Hum Nutr Diet; 2007 Aug; 20(4):355-6; author reply 356-8, discussion 358-9. PubMed ID: 17635314 [No Abstract] [Full Text] [Related]
17. Applying the assembly line principle to hospital food service. I. DAVIDSON JA Hospitals; 1963 Jan; 37():62-7. PubMed ID: 14025367 [No Abstract] [Full Text] [Related]
18. [Food preparation and food distribution in the hospital]. BRUENING HA Ziekenhuiswezen; 1963 Jan; 36():20-3. PubMed ID: 14016180 [No Abstract] [Full Text] [Related]
19. Applying the assembly line principle to hospital food service. II. DAVIDSON JA Hospitals; 1963 Jan; 37():78-86. PubMed ID: 14025368 [No Abstract] [Full Text] [Related]
20. [Evaluation of customer satisfaction with the hospital catering system in the city of Palermo (Italy)]. Firenze A; Morici M; Calamus G; Gelsomino V; Aprea L; Di Benedetto A; Muangala MA; Centineo G; Romano N Ig Sanita Pubbl; 2009; 65(1):29-39. PubMed ID: 19494921 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]