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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

185 related items for PubMed ID: 10118190

  • 1. Patients delight in chef's specials.
    Wilson S.
    South Hosp; 1992; 58(2):4-6. PubMed ID: 10118190
    [No Abstract] [Full Text] [Related]

  • 2. The chef's secret. Phase in healthful items.
    Quan C.
    Food Manage; 1990 Jun; 25(6):128-31. PubMed ID: 10105459
    [No Abstract] [Full Text] [Related]

  • 3. The chef's secret. "We aim to please".
    Jones R.
    Food Manage; 1989 Jun; 24(6):144-6, 151, 154. PubMed ID: 10293180
    [Abstract] [Full Text] [Related]

  • 4. Rhode Island's patient-friendly computer system. This hospital's foodservice developed a computer program with staff and patients in mind.
    King P.
    Food Manage; 1991 Mar; 26(3):72, 76. PubMed ID: 10110050
    [No Abstract] [Full Text] [Related]

  • 5. Menu magic: Baptist wins.
    O'Neill K.
    Hosp Food Nutr Focus; 1987 Oct; 4(2):1, 3-7. PubMed ID: 10284167
    [No Abstract] [Full Text] [Related]

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  • 7. The spoken menu--should you try it?
    Hosp Food Nutr Focus; 1995 Oct; 12(2):1, 6. PubMed ID: 10151263
    [No Abstract] [Full Text] [Related]

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  • 10. [Menu composition of evening meals increases energy and protein intake in patients with low nutritional intake and reduces waste].
    Nielsen MA, Biltz C, Freil M, Gut R, Almdal TP.
    Ugeskr Laeger; 2004 Jan 19; 166(4):267-70. PubMed ID: 14964107
    [No Abstract] [Full Text] [Related]

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  • 12. Improving food services: tips from a master chef on keeping patients satisfied.
    Bloch JW.
    Cost Containment; 1982 Dec 14; 4(23):3-5. PubMed ID: 10257338
    [No Abstract] [Full Text] [Related]

  • 13. How to increase patient meal acceptance.
    Moilan B.
    Food Manage; 1982 Nov 14; 17(11):116. PubMed ID: 10257068
    [No Abstract] [Full Text] [Related]

  • 14. The chef's secret. "We're cooking for people".
    Blake K.
    Food Manage; 1988 Oct 14; 23(10):164-6, 168, 170. PubMed ID: 10290030
    [No Abstract] [Full Text] [Related]

  • 15. Food services merge to contain costs and enhance menu.
    Deignan PB.
    Hospitals; 1978 Oct 01; 52(19):157-8, 160-2. PubMed ID: 689605
    [Abstract] [Full Text] [Related]

  • 16. Arizona hospital targets acute care geriatric population.
    Marchiony A.
    Healthc Foodserv; 1995 Oct 01; 5(4):10. PubMed ID: 10152489
    [No Abstract] [Full Text] [Related]

  • 17. Managing hotel services. Fresh ingredients.
    Yarrow S.
    Health Serv J; 1993 May 13; 103(5352):8. PubMed ID: 10126576
    [Abstract] [Full Text] [Related]

  • 18. Burnaby's food system focuses on patient needs.
    Galloway ME, Pi CM.
    Dimens Health Serv; 1984 Apr 13; 61(4):12-4. PubMed ID: 6547685
    [No Abstract] [Full Text] [Related]

  • 19. Restaurateurs invade hospital kitchen.
    Wiley J.
    Institutions; 1979 Nov 01; 85(9):19-21. PubMed ID: 10294955
    [No Abstract] [Full Text] [Related]

  • 20. The advantages of the "spoken" menu.
    Hosp Food Nutr Focus; 1993 Aug 01; 9(12):1, 3-4. PubMed ID: 10127548
    [No Abstract] [Full Text] [Related]

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