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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

257 related items for PubMed ID: 10120396

  • 1. Keeping the patient happy.
    Bomar F.
    South Hosp; 1992; 58(4):20. PubMed ID: 10120396
    [Abstract] [Full Text] [Related]

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

  • 3. Challenge: how to improve satisfaction among maternity patients.
    Food Manage; 1994 May; 29(5):66. PubMed ID: 10134022
    [No Abstract] [Full Text] [Related]

  • 4. Key facilitators and best practices of hotel-style room service in hospitals.
    Sheehan-Smith L.
    J Am Diet Assoc; 2006 Apr; 106(4):581-6. PubMed ID: 16567154
    [Abstract] [Full Text] [Related]

  • 5. Improvement in the quality of the catering service of a rehabilitation hospital.
    Donini LM, Castellaneta E, De Guglielmi S, De Felice MR, Savina C, Coletti C, Paolini M, Cannella C.
    Clin Nutr; 2008 Feb; 27(1):105-14. PubMed ID: 18063444
    [Abstract] [Full Text] [Related]

  • 6. Preparation systems have significant effect on costs.
    Herz ML, Souder JJ.
    Hospitals; 1979 Jan 01; 53(1):89-92. PubMed ID: 758273
    [Abstract] [Full Text] [Related]

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  • 8. Healthcare foodservice report 1995. Designing menus for survival. Replacing the printed menu. Interview by Karolyn Schuster.
    Spicer M.
    Food Manage; 1995 Jun 01; 30(6):72. PubMed ID: 10143239
    [No Abstract] [Full Text] [Related]

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  • 10. Hospital food service: a comparative analysis of systems and introducing the 'Steamplicity' concept.
    Edwards JS, Hartwell HJ.
    J Hum Nutr Diet; 2006 Dec 01; 19(6):421-30. PubMed ID: 17105539
    [Abstract] [Full Text] [Related]

  • 11. Healthcare foodservice report 1995. Designing menus for survival. Making selectivity efficient. Interview by Paul King.
    Miller MA.
    Food Manage; 1995 Jun 01; 30(6):74. PubMed ID: 10143240
    [No Abstract] [Full Text] [Related]

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  • 13. Using CQI to improve patient food service. Case 12.
    Case Stud Health Adm; 1993 Jun 01; 9():83-5. PubMed ID: 10136278
    [No Abstract] [Full Text] [Related]

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  • 15. The "take a nurse to lunch" program. A unique focus group improves and promotes food services.
    Health Care Food Nutr Focus; 1998 Oct 01; 15(2):5-7. PubMed ID: 10185302
    [Abstract] [Full Text] [Related]

  • 16. Enhancing pureed foods at the Dayton VA Medical Center.
    Food Manage; 1994 Nov 01; 29(11):46. PubMed ID: 10138710
    [No Abstract] [Full Text] [Related]

  • 17. Meals and lighting key to luxury hospital accommodations.
    Hosp Guest Relations Rep; 1986 Feb 01; 1(2):9-10. PubMed ID: 10294381
    [No Abstract] [Full Text] [Related]

  • 18. What's for lunch? Hospitals serve quality meals within budget constraints.
    Sprott P.
    Healthc Foodserv; 1994 Feb 01; 4(3):9-10. PubMed ID: 10136907
    [No Abstract] [Full Text] [Related]

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  • 20. The spoken menu--should you try it?
    Hosp Food Nutr Focus; 1995 Oct 01; 12(2):1, 6. PubMed ID: 10151263
    [No Abstract] [Full Text] [Related]

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