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24. [Food quality assurance in the hospital environment: the calibration of a HACCP system by biennial microbiological monitoring. Hazard analysis critical control point]. Jatta E; Somma MC; Sparapano E Ann Ig; 1998; 10(5-6):343-50. PubMed ID: 10052198 [No Abstract] [Full Text] [Related]
25. Survey success: a case study in QI. Hosp Food Nutr Focus; 1996 Jan; 12(5):3. PubMed ID: 10153640 [No Abstract] [Full Text] [Related]
26. A vision of excellence. Part 1 in a series on food service excellence. Beasley M Health Care Food Nutr Focus; 1998 Oct; 15(2):12. PubMed ID: 10185301 [No Abstract] [Full Text] [Related]
27. Health care: new role for dietetics counters cost constraints. Tinsley E Inst Vol Feed; 1978 Mar; 82(6):76. PubMed ID: 10306931 [No Abstract] [Full Text] [Related]
28. Clinical nutrition and foodservice personnel in teaching hospitals have different perceptions of total quality management performance. Chong Y; Unklesbay N; Dowdy R J Am Diet Assoc; 2000 Sep; 100(9):1044-9. PubMed ID: 11019352 [TBL] [Abstract][Full Text] [Related]
33. Four rules to guide customer service. Johnson JE Health Care Food Nutr Focus; 2002 May; 18(9):1, 3-5. PubMed ID: 12974101 [No Abstract] [Full Text] [Related]
35. Quick 'n easy QI. Getting the most from the resources you already have. Health Care Food Nutr Focus; 1997 Oct; 14(2):10-1. PubMed ID: 10175258 [No Abstract] [Full Text] [Related]
37. How to find out what your customers really want. Schuster K Food Manage; 1996 Dec; 31(12):38-41, 44-5. PubMed ID: 10162997 [No Abstract] [Full Text] [Related]
38. Nutrition. Malnutrition in hospitals. Wood S; Creamer M Nurs Times; 1996 Jun 26-Jul 2; 92(26):67-70. PubMed ID: 8717704 [No Abstract] [Full Text] [Related]
39. [Restaurant? Nutrition? Which future is possible?]. Trabacchi G Rev Infirm; 1997 Nov; (32):45-8. PubMed ID: 9483047 [No Abstract] [Full Text] [Related]