173 related articles for article (PubMed ID: 7084904)
1. Food services: managers use discounted cash flow methods to justify costs.
Hospitals; 1982 Jul; 56(13):43. PubMed ID: 7084904
[No Abstract] [Full Text] [Related]
2. Preparation systems have significant effect on costs.
Herz ML; Souder JJ
Hospitals; 1979 Jan; 53(1):89-92. PubMed ID: 758273
[TBL] [Abstract][Full Text] [Related]
3. Living with DRGs.
Food Manage; 1983 Aug; 18(8):51, 78, 82. PubMed ID: 10310232
[No Abstract] [Full Text] [Related]
4. Containing the costs of food service.
McLaren A
Hospitals; 1980 Mar; 54(6):75-7. PubMed ID: 7353872
[TBL] [Abstract][Full Text] [Related]
5. Food service needs controls to contain costs.
Berkman J
Hospitals; 1980 Mar; 54(6):79-82. PubMed ID: 7353873
[TBL] [Abstract][Full Text] [Related]
6. Catering cost models.
Hosp Food Nutr Focus; 1986 Oct; 3(2):3-5. PubMed ID: 10278898
[No Abstract] [Full Text] [Related]
7. Computerized systems cut dietary department's costs.
Hart PE
Hospitals; 1978 Dec; 52(24):123-4, 126. PubMed ID: 711183
[TBL] [Abstract][Full Text] [Related]
8. Determining and controlling costs.
Hosp Food Nutr Focus; 1992 Jan; 8(5):1, 3-6. PubMed ID: 10116300
[No Abstract] [Full Text] [Related]
9. How to calculate meal production costs more effectively.
Mayfield BK
Food Manage; 1987 Feb; 22(2):52. PubMed ID: 10285252
[No Abstract] [Full Text] [Related]
10. Preparing tube feedings in-house.
Davis J; Lacaba FA
Hospitals; 1978 Sep; 52(18):111-2, 114, 116-7. PubMed ID: 98425
[TBL] [Abstract][Full Text] [Related]
11. Hospitals also face food cost pinch.
Michela W
Hospitals; 1979 Jun; 53(11):56, 61. PubMed ID: 428951
[No Abstract] [Full Text] [Related]
12. Analyzing and reporting costs.
Hosp Food Nutr Focus; 1992 Apr; 8(8):1, 3-4. PubMed ID: 10117488
[No Abstract] [Full Text] [Related]
13. Allocating labor costs.
Hosp Food Nutr Focus; 1988 Mar; 4(7):1, 3-4. PubMed ID: 10324499
[No Abstract] [Full Text] [Related]
14. Food for thought: how to keep kosher yet cut kitchen costs.
Hosp Mater Manage; 1996 Oct; 21(10):1, 9. PubMed ID: 10161786
[No Abstract] [Full Text] [Related]
15. Financial management planning in a small hospital.
Ruby JB
Hospitals; 1977 Nov; 51(22):77-9. PubMed ID: 588326
[No Abstract] [Full Text] [Related]
16. Cut costs & build profits under DRGs.
Scelzi GJ
Food Manage; 1983 Aug; 18(8):27-8. PubMed ID: 10310230
[No Abstract] [Full Text] [Related]
17. Pricing: Part I. Three menu pricing systems.
Hosp Food Nutr Focus; 1986 Dec; 3(4):1, 4-5. PubMed ID: 10279686
[No Abstract] [Full Text] [Related]
18. A new way to look at meal equivalents.
Hosp Food Nutr Focus; 1993 Aug; 9(12):5-6. PubMed ID: 10127550
[No Abstract] [Full Text] [Related]
19. Dietary units cite purchasing, delivery in efforts to pare costs.
Punch L
Mod Healthc; 1983 Jul; 13(7):178. PubMed ID: 10261126
[No Abstract] [Full Text] [Related]
20. Spend money to contain costs: offer free meals to volunteers.
Berg JB; Blowers EW
Volunt Leader; 1981; 22(1):8-9. PubMed ID: 10250439
[No Abstract] [Full Text] [Related]
[Next] [New Search]
