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2. Menu planners should check revised RDA. Balsley M Hospitals; 1980 Jul; 54(13):64-5. PubMed ID: 7390437 [TBL] [Abstract][Full Text] [Related]
3. Healthcare foodservice report 1995. Designing menus for survival. Making selectivity efficient. Interview by Paul King. Miller MA Food Manage; 1995 Jun; 30(6):74. PubMed ID: 10143240 [No Abstract] [Full Text] [Related]
4. [Nutrition--the art of seduction]. Nyholm R; Holle CC Sygeplejersken; 1994 Aug; 94(34):4-7, 31. PubMed ID: 7817320 [No Abstract] [Full Text] [Related]
5. Menu affects more than food cost. Hosp Food Nutr Focus; 1991 Apr; 7(8):1, 3-4. PubMed ID: 10110551 [No Abstract] [Full Text] [Related]
6. Changes on the menu. Increasing emphasis on wellness and healthier dietary choices leads to new directions in hospital food service. Lee J Mod Healthc; 2013 Apr; 43(17):28-9. PubMed ID: 23944137 [No Abstract] [Full Text] [Related]
7. Menu planning to control costs. Hosp Food Nutr Focus; 1990 Dec; 7(4):1, 3. PubMed ID: 10107967 [No Abstract] [Full Text] [Related]
8. 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]
9. A cost-reduction catalog. Beasley MA Food Manage; 1994 Apr; 29(4):54. PubMed ID: 10133445 [No Abstract] [Full Text] [Related]
10. Managing hotel services. Fresh ingredients. Yarrow S Health Serv J; 1993 May; 103(5352):8. PubMed ID: 10126576 [TBL] [Abstract][Full Text] [Related]
14. Introducing the continental breakfast. Wootton E Dimens Health Serv; 1979 Jun; 56(6):14, 16. PubMed ID: 446955 [No Abstract] [Full Text] [Related]
15. Healthcare foodservice report 1995. Designing menus for survival. Replacing the printed menu. Interview by Karolyn Schuster. Spicer M Food Manage; 1995 Jun; 30(6):72. PubMed ID: 10143239 [No Abstract] [Full Text] [Related]
16. Burnaby's food system focuses on patient needs. Galloway ME; Pi CM Dimens Health Serv; 1984 Apr; 61(4):12-4. PubMed ID: 6547685 [No Abstract] [Full Text] [Related]
17. Outsourcing for food service: two scenarios. Warren LJ Leadersh Health Serv; 1996; 5(2):5-6, 14. PubMed ID: 10156777 [No Abstract] [Full Text] [Related]
18. Nonpatient food service. How to make it work. Sullivan BC Health Care Food Nutr Focus; 1999 Jan; 15(5):1, 3-4. PubMed ID: 10345956 [No Abstract] [Full Text] [Related]
19. Meatless diets: are they right for your menu plan? Williams D Healthc Foodserv; 1997; 7(1):1, 9. PubMed ID: 10168622 [No Abstract] [Full Text] [Related]