These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
6. Menu item forecasting systems in hospital foodservice. A cost comparison of two- and three-echelon systems. Cullen KO; Hoover LW; Moore AN J Am Diet Assoc; 1978 Dec; 73(6):640-6. PubMed ID: 722013 [TBL] [Abstract][Full Text] [Related]
8. Use of the microcomputer to determine direct costs of menu items. Stinson JP; Guley HM J Am Diet Assoc; 1988 May; 88(5):586-90. PubMed ID: 3367016 [TBL] [Abstract][Full Text] [Related]
9. Dietitians improve patient care with computerized selective menu. Ford MG; Wesley NW Hospitals; 1979 Mar; 53(5):76-9. PubMed ID: 759347 [TBL] [Abstract][Full Text] [Related]
11. The use of computer technology in nutrition and food services. Waller A Hosp Mater Manage Q; 1986 Feb; 7(3):50-60. PubMed ID: 10300533 [No Abstract] [Full Text] [Related]
12. 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]
14. A computer-based decision support system aids distribution in planning and control of foodservices. Hicks ZR; Matthews ME; Norback JP J Am Diet Assoc; 1986 Sep; 86(9):1182-8. PubMed ID: 3745740 [TBL] [Abstract][Full Text] [Related]
15. Creating healthy menus within budget constraints. Fratianne MA J Am Diet Assoc; 2011 Apr; 111(4):605-6. PubMed ID: 21443996 [No Abstract] [Full Text] [Related]
16. 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]
17. 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]
18. 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]
19. Menu pricing: Part I. Beasley M Food Manage; 1990 Jun; 25(6):56. PubMed ID: 10105461 [No Abstract] [Full Text] [Related]
20. The advantages of the "spoken" menu. Hosp Food Nutr Focus; 1993 Aug; 9(12):1, 3-4. PubMed ID: 10127548 [No Abstract] [Full Text] [Related] [Next] [New Search]