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22. Innovative nutrition service maximizes profits. Record L Calif Hosp; 1992; 6(5):37-8. PubMed ID: 10121811 [No Abstract] [Full Text] [Related]
23. 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]
24. Hospitals also face food cost pinch. Michela W Hospitals; 1979 Jun; 53(11):56, 61. PubMed ID: 428951 [No Abstract] [Full Text] [Related]
25. 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]
26. Menu is a joint venture. Dawson BM Restaurants Inst; 1987 Oct; 97(22):184. PubMed ID: 10284388 [No Abstract] [Full Text] [Related]
27. Cost analysis of the Kozak protocol as used in an Ontario hospital in the treatment of children with epidermolysis bullosa. Wodinsky HB Can Med Assoc J; 1984 Mar; 130(6):715-7. PubMed ID: 6697279 [TBL] [Abstract][Full Text] [Related]
28. New mothers try out non-selective menu. Pulfer SE Leadersh Health Serv; 1994; 3(1):47-8. PubMed ID: 10132053 [No Abstract] [Full Text] [Related]
29. The spoken menu concept of patient foodservice delivery systems increases overall patient satisfaction, therapeutic and tray accuracy, and is cost neutral for food and labor. Folio D; O'Sullivan-Maillet J; Touger-Decker R J Am Diet Assoc; 2002 Apr; 102(4):546-8. PubMed ID: 11985414 [No Abstract] [Full Text] [Related]
31. Pricing strategies: Part II. How to factor in food & other costs to arrive at a selling price for non-cafeteria items. Beasley MA Food Manage; 1990 Sep; 25(9):36. PubMed ID: 10107075 [No Abstract] [Full Text] [Related]
32. A computerized interactive menu selector system for hospitals. Jamison J; Bednar C; Alford B; Hsueh A J Am Diet Assoc; 1996 Oct; 96(10):1046-7. PubMed ID: 8841169 [No Abstract] [Full Text] [Related]
33. 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]
34. Best practices net big food service savings. Healthc Benchmarks; 1998 Oct; 5(10):152-3. PubMed ID: 10185335 [TBL] [Abstract][Full Text] [Related]
35. 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]