137 related articles for article (PubMed ID: 924403)
1. Operating budgets are valuable in managing finances.
Kaud FA
Hospitals; 1977 Nov; 51(22):69-70, 72-3. PubMed ID: 924403
[No Abstract] [Full Text] [Related]
2. Problem: how to control your budget. Solution: watch tray counts & meals per patient day.
Weisman C
Food Manage; 1980 Feb; 15(2):62. PubMed ID: 10245378
[No Abstract] [Full Text] [Related]
3. Budgets, costs, nurses.
Wallace AO
Aust Hosp; 1978 May; (19):10-2. PubMed ID: 10239670
[No Abstract] [Full Text] [Related]
4. Quality patient care and cost control, too.
Stokes JF
Health Care Superv; 1983 Jul; 1(4):60-74. PubMed ID: 10299139
[No Abstract] [Full Text] [Related]
5. Financial management planning in a small hospital.
Ruby JB
Hospitals; 1977 Nov; 51(22):77-9. PubMed ID: 588326
[No Abstract] [Full Text] [Related]
6. Sound financial management calls for increased staff involvement.
Reynolds J
Hospitals; 1977 Nov; 51(22):66-8. PubMed ID: 924402
[No Abstract] [Full Text] [Related]
7. The A to Z of zero base budgeting.
Kaud FA
Food Manage; 1979 May; 14(5):25-6. PubMed ID: 10241699
[No Abstract] [Full Text] [Related]
8. Trimming dietary budgets. Is computerized food purchasing in your hospital's future?
Cost Containment; 1979 Jun; 1(11):3-6. PubMed ID: 10243826
[No Abstract] [Full Text] [Related]
9. Determining and controlling costs.
Hosp Food Nutr Focus; 1992 Jan; 8(5):1, 3-6. PubMed ID: 10116300
[No Abstract] [Full Text] [Related]
10. Zero base budgeting in food service.
Read D
Dimens Health Serv; 1979 Jun; 56(6):22, 24. PubMed ID: 446957
[No Abstract] [Full Text] [Related]
11. Problem: how to stay within a budget. Solution: plan ahead, buy wisely & document!
Gaudette PE
Food Manage; 1978 Mar; 13(3):77. PubMed ID: 10306713
[No Abstract] [Full Text] [Related]
12. The use of pharmacy personnel to positively impact hospital finances.
Hutchinson RA; Hatoum HT; Kolinski R; Riley DW
Hosp Formul; 1989 Aug; 24(8):450, 453. PubMed ID: 10294357
[TBL] [Abstract][Full Text] [Related]
13. Analyzing and reporting costs.
Hosp Food Nutr Focus; 1992 Apr; 8(8):1, 3-4. PubMed ID: 10117488
[No Abstract] [Full Text] [Related]
14. Catering cost models.
Hosp Food Nutr Focus; 1986 Oct; 3(2):3-5. PubMed ID: 10278898
[No Abstract] [Full Text] [Related]
15. The numbers game: mathophobia & you.
Andrews J
Food Manage; 1980 Feb; 15(2):32, 34-7, 52. PubMed ID: 10245376
[No Abstract] [Full Text] [Related]
16. Pricing hospital units of service using microcosting techniques.
Lerner WM; Wellman WL
Hosp Health Serv Adm; 1985; 30(1):7-28. PubMed ID: 10269752
[TBL] [Abstract][Full Text] [Related]
17. How to write a business plan: Part 5.
Hosp Food Nutr Focus; 1988 Sep; 5(1):1, 4-6. PubMed ID: 10324891
[No Abstract] [Full Text] [Related]
18. The modern food service manager.
Lawson B
Dimens Health Serv; 1979 Jun; 56(6):10, 12. PubMed ID: 446954
[No Abstract] [Full Text] [Related]
19. Hospitals work with commission to ensure equitable costs.
Weisman PC; Tarbutton DW
Hospitals; 1977 Nov; 51(22):81-5. PubMed ID: 924404
[No Abstract] [Full Text] [Related]
20. Integrating standard cost information into operating budgets.
Chandler WL
Healthc Financ Manage; 1986 Sep; 40(9):127-8. PubMed ID: 10277509
[No Abstract] [Full Text] [Related]
[Next] [New Search]
