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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

270 related items for PubMed ID: 10158712

  • 1. Simplifying your menu reduces costs.
    Hosp Food Nutr Focus; 1996 Aug; 12(12):1, 6-7. PubMed ID: 10158712
    [No Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Calculating the equivalent meal.
    Hosp Food Nutr Focus; 1988 Jul; 4(11):1, 4-6. PubMed ID: 10287798
    [No Abstract] [Full Text] [Related]

  • 4. Food service offers menu of cost savings.
    Carroll P, Pace C.
    Hosp Mater Manage; 1999 Nov; 24(11):2, 12-4. PubMed ID: 10662017
    [No Abstract] [Full Text] [Related]

  • 5. Are standardized recipes outdated?
    Hosp Food Nutr Focus; 1990 Oct; 7(2):1, 3-6. PubMed ID: 10107336
    [No Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. New mothers try out non-selective menu.
    Pulfer SE.
    Leadersh Health Serv; 1994 Aug; 3(1):47-8. PubMed ID: 10132053
    [No Abstract] [Full Text] [Related]

  • 8. Maximizing sales through menu analysis.
    Hosp Food Nutr Focus; 1991 Jul; 7(11):1, 3-5. PubMed ID: 10112120
    [No Abstract] [Full Text] [Related]

  • 9. Menu planning to control costs.
    Hosp Food Nutr Focus; 1990 Dec; 7(4):1, 3. PubMed ID: 10107967
    [No Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. A cost-reduction catalog.
    Beasley MA.
    Food Manage; 1994 Apr; 29(4):54. PubMed ID: 10133445
    [No Abstract] [Full Text] [Related]

  • 12. Best practices net big food service savings.
    Healthc Benchmarks; 1998 Oct; 5(10):152-3. PubMed ID: 10185335
    [Abstract] [Full Text] [Related]

  • 13. Healthcare foodservice report 1995. Designing menus for survival. Going nonselect systemwide. Interview by Paul King.
    Seyss J.
    Food Manage; 1995 Jun; 30(6):76. PubMed ID: 10143241
    [No Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Food service needs controls to contain costs.
    Berkman J.
    Hospitals; 1980 Mar 16; 54(6):79-82. PubMed ID: 7353873
    [Abstract] [Full Text] [Related]

  • 17. Simplifying your menu.
    Health Care Food Nutr Focus; 2003 May 16; 20(5):1, 3-6. PubMed ID: 12731363
    [No Abstract] [Full Text] [Related]

  • 18.
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  • 19. Creating healthy menus within budget constraints.
    Fratianne MA.
    J Am Diet Assoc; 2011 Apr 16; 111(4):605-6. PubMed ID: 21443996
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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