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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

126 related items for PubMed ID: 16128310

  • 1. Facilities. Good eats.
    Blank D.
    Hosp Health Netw; 2005 Jul; 79(7):18. PubMed ID: 16128310
    [Abstract] [Full Text] [Related]

  • 2. From curry to feta cheese, hospitals provide international flavor with more ethnic offerings.
    Brady S.
    Healthc Foodserv; 1998 Jul; 8(2):8-9. PubMed ID: 10181232
    [No Abstract] [Full Text] [Related]

  • 3. What sells? 1991 Menu Census.
    Quinton B, Ryan NR.
    Restaurants Inst; 1991 Sep 04; 101(23):34-5, 42-4, 51 passim. PubMed ID: 10114261
    [Abstract] [Full Text] [Related]

  • 4. Advances in food service technology speed meals and cut costs while spelling out convenience for patients.
    Hosp Patient Relat Rep; 1990 Sep 04; 5(9):5, 7. PubMed ID: 10112073
    [No Abstract] [Full Text] [Related]

  • 5. Customized menus keep 400 companies at top of market.
    Erickson P.
    Restaurants Inst; 1990 Jul 25; 100(19):177-8. PubMed ID: 10105835
    [No Abstract] [Full Text] [Related]

  • 6. [What's new in hospital menus?].
    Hanley FM.
    Perspect Infirm; 2007 Jul 25; 5(2):36-40. PubMed ID: 18236883
    [No Abstract] [Full Text] [Related]

  • 7. 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 25; 73(6):640-6. PubMed ID: 722013
    [Abstract] [Full Text] [Related]

  • 8. Vegetarian offerings vary with clientele.
    Juttelstad A.
    Healthc Foodserv; 1995 Dec 25; 5(3):16-7. PubMed ID: 10153530
    [No Abstract] [Full Text] [Related]

  • 9. The evolution of computers in dietetics: a review.
    Youngwirth J.
    J Am Diet Assoc; 1983 Jan 25; 82(1):62-7. PubMed ID: 6336764
    [No Abstract] [Full Text] [Related]

  • 10. Good looking & good-for-you food.
    Haverstock D.
    Restaurants Inst; 1989 Dec 11; 99(32):126-7, 130, 134 passim. PubMed ID: 10296487
    [No Abstract] [Full Text] [Related]

  • 11. Facilities management. From belly dancing to beef wellington.
    Jackman J.
    Health Serv J; 1995 Apr 20; 105(5449):suppl 7-8. PubMed ID: 10142607
    [No Abstract] [Full Text] [Related]

  • 12. Do recommendations for institutional food service result in better food service? A study of compliance in Danish hospitals and nursing homes from 1995 to 2002-2003.
    Mikkelsen BE, Beck AM, Lassen A.
    Eur J Clin Nutr; 2007 Jan 20; 61(1):129-34. PubMed ID: 16835596
    [Abstract] [Full Text] [Related]

  • 13. Meatless diets: are they right for your menu plan?
    Williams D.
    Healthc Foodserv; 1997 Jan 20; 7(1):1, 9. PubMed ID: 10168622
    [No Abstract] [Full Text] [Related]

  • 14. Is there a place for the entrepreneur in health care?
    Hosp Food Nutr Focus; 1991 Oct 20; 8(2):5-7. PubMed ID: 10114437
    [No Abstract] [Full Text] [Related]

  • 15. Old time favorites and other popular tunes.
    Health Care Food Nutr Focus; 2000 May 20; 16(9):1-4. PubMed ID: 10977713
    [No Abstract] [Full Text] [Related]

  • 16. High-tech touches make service shine.
    Lorenzini B.
    Restaurants Inst; 1992 May 06; 102(11):116-7, 120, 122-5. PubMed ID: 10118054
    [No Abstract] [Full Text] [Related]

  • 17. Forecast or tally?
    Hosp Food Nutr Focus; 1991 May 06; 7(9):1, 3-4. PubMed ID: 10111197
    [No Abstract] [Full Text] [Related]

  • 18. Healthcare foodservice report 1995. Designing menus for survival.
    Food Manage; 1995 Jun 06; 30(6):62-3. PubMed ID: 10143237
    [No Abstract] [Full Text] [Related]

  • 19. Changes on the menu. Increasing emphasis on wellness and healthier dietary choices leads to new directions in hospital food service.
    Lee J.
    Mod Healthc; 2013 Apr 29; 43(17):28-9. PubMed ID: 23944137
    [No Abstract] [Full Text] [Related]

  • 20. What is the current direction for hospital room service?
    Marcason W.
    J Acad Nutr Diet; 2012 Mar 29; 112(3):456. PubMed ID: 22709666
    [No Abstract] [Full Text] [Related]

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