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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

327 related items for PubMed ID: 10246333

  • 1. Labor time comparison of a cook-freeze and a cook-serve system of food production.
    Carroll GH, Montag GM.
    J Can Diet Assoc; 1979 Jan; 40(1):39-45, 48-9. PubMed ID: 10246333
    [No Abstract] [Full Text] [Related]

  • 2. A cook-freeze catering system for peripheral units.
    Tabb NJ, Garner D, Dorning L.
    Hosp Health Serv Rev; 1983 May; 79(3):129-31. PubMed ID: 10261694
    [No Abstract] [Full Text] [Related]

  • 3. Food serice: Inhouse production capacity proves effective.
    Schneider RF.
    Hospitals; 1974 Nov 01; 48(21):71-2, 76. PubMed ID: 4413493
    [No Abstract] [Full Text] [Related]

  • 4. Labor time spent in foodservice activities in one hospital: a 12-year profile.
    Matthews ME, Zardain MV, Mahaffey MJ.
    J Am Diet Assoc; 1986 May 01; 86(5):636-43. PubMed ID: 3700926
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  • 6. Administrative reviews: Food service.
    Sheldon SS.
    Hospitals; 1975 Apr 01; 49(7):141-2. PubMed ID: 1090501
    [No Abstract] [Full Text] [Related]

  • 7. Sci-fi food system saves real dollars.
    Fee T, Wilson E.
    Health Care (Don Mills); 1980 Apr 01; 22(4):37, 39-40. PubMed ID: 10309172
    [No Abstract] [Full Text] [Related]

  • 8. Cook-freeze food service: recipe development.
    Hill MA, Glew G.
    Hospitals; 1974 Jun 16; 48(12):124-6. PubMed ID: 4832291
    [No Abstract] [Full Text] [Related]

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  • 10. Cook-freeze food service: reheating and service.
    Armstrong JF, Dorney DC, Glew G.
    Hospitals; 1974 Aug 01; 48(15):94-7. PubMed ID: 4846298
    [No Abstract] [Full Text] [Related]

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  • 14. Ready foods provide opportunity to improve service flexibility.
    Fee T, Wilson E.
    Hosp Adm Can; 1977 Apr 01; 19(4):16, 18-20, 22-4 passim. PubMed ID: 10308903
    [No Abstract] [Full Text] [Related]

  • 15. Purchasing practices in small hospitals.
    Morrison LP, Vaden AG.
    Hospitals; 1978 Feb 01; 52(3):94-8. PubMed ID: 624529
    [No Abstract] [Full Text] [Related]

  • 16. How to contain costs & provide quality food.
    Breslin J.
    Food Manage; 1978 Nov 01; 13(11):69. PubMed ID: 10239109
    [No Abstract] [Full Text] [Related]

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  • 18. Assessment shows that cook/chill/freeze saves.
    Vaz J, Holm S.
    Health Care (Don Mills); 1985 May 01; 27(4):18-20. PubMed ID: 10311122
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  • 20. Comparison of conventional, cook-chill, and cook-freeze foodservice systems.
    Greathouse KR, Gregoire MB, Spears MC, Richards V, Nassar RF.
    J Am Diet Assoc; 1989 Nov 01; 89(11):1606-11. PubMed ID: 2509536
    [Abstract] [Full Text] [Related]

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