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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

159 related items for PubMed ID: 4154254

  • 1. The role of production in food service costs.
    Clemence E.
    Dimens Health Serv; 1974 Mar; 51(3):17-9. PubMed ID: 4154254
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  • 3. Computerized systems cut dietary department's costs.
    Hart PE.
    Hospitals; 1978 Dec 16; 52(24):123-4, 126. PubMed ID: 711183
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  • 5. Food loss and cost control.
    Clemence E.
    Dimens Health Serv; 1975 Apr 16; 52(4):12, 14. PubMed ID: 234889
    [No Abstract] [Full Text] [Related]

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  • 8. HACCP models for quality control of entrée production in hospital foodservice systems. I. Development of hazard analysis critical control point models.
    Bobeng BJ, David BD.
    J Am Diet Assoc; 1978 Nov 16; 73(5):524-9. PubMed ID: 701683
    [Abstract] [Full Text] [Related]

  • 9. Cost control through record keeping.
    Reel LC.
    Hospitals; 1971 Jun 01; 45(11):97-8 passim. PubMed ID: 5573716
    [No Abstract] [Full Text] [Related]

  • 10. The standardized recipe: the answer to quality food control.
    Rose Genevieve Sister.
    Hosp Prog; 1968 Mar 01; 49(3):98 passim. PubMed ID: 5645532
    [No Abstract] [Full Text] [Related]

  • 11. HACCP models for quality control of entrée production in hospital foodservice systems. II. Quality assessment of beef loaves utilizing HACCP models.
    Bobeng BJ, David BD.
    J Am Diet Assoc; 1978 Nov 01; 73(5):530-5. PubMed ID: 701684
    [Abstract] [Full Text] [Related]

  • 12. Systematic management of food service. Food processing and preparation subsystem.
    DeMarco MR, Lovell JO.
    Hospitals; 1972 Aug 01; 46(15):58-60. PubMed ID: 5041231
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  • 13. Systematic management of food service. Control as a system function.
    Drake RL.
    Hospitals; 1972 Aug 01; 46(15):73-8. PubMed ID: 5041234
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  • 14. Shared food services: central source for statewide sharing.
    Bailey DT, Bonvicin MM.
    Hospitals; 1973 Nov 01; 47(21):57-60. PubMed ID: 4747870
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  • 15. Developing a demand forecasting system for a foodservice operation.
    Mackle M, David BD.
    J Am Diet Assoc; 1976 May 01; 68(5):457-60. PubMed ID: 1262670
    [Abstract] [Full Text] [Related]

  • 16. A quality-enhancing system. Whitten Center's food production system has saved labor & improved food quality & safety.
    King P.
    Food Manage; 1989 Jul 01; 24(7):101, 106. PubMed ID: 10293952
    [No Abstract] [Full Text] [Related]

  • 17. Food service.
    Avery AC.
    Hospitals; 1972 Apr 01; 46(7):93-7. PubMed ID: 4552336
    [No Abstract] [Full Text] [Related]

  • 18. To control costs, eliminate some foods, review purchasing methods, alter recipes, conserve supplies.
    Cabot EE.
    Mod Hosp; 1973 Aug 01; 121(2):96 passim. PubMed ID: 4786093
    [No Abstract] [Full Text] [Related]

  • 19. Planning pervades conversion to cook/chill system.
    Koncel JA.
    Hospitals; 1976 Nov 16; 50(22):87-90, 92. PubMed ID: 976965
    [No Abstract] [Full Text] [Related]

  • 20. Central commissaries. Some show a quick return on investment.
    Health Care Food Nutr Focus; 1997 Feb 16; 13(6):1, 4-5. PubMed ID: 10167269
    [No Abstract] [Full Text] [Related]

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