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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

157 related items for PubMed ID: 4815605

  • 1. Hospital food service; total application of the assembly-line concept.
    Ronan B, Okey CA.
    Hospitals; 1974 Mar 16; 48(6):76. PubMed ID: 4815605
    [No Abstract] [Full Text] [Related]

  • 2. The role of production in food service costs.
    Clemence E.
    Dimens Health Serv; 1974 Mar 16; 51(3):17-9. PubMed ID: 4154254
    [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. Computerized systems cut dietary department's costs.
    Hart PE.
    Hospitals; 1978 Dec 16; 52(24):123-4, 126. PubMed ID: 711183
    [Abstract] [Full Text] [Related]

  • 5. Shared food services: central source for statewide sharing.
    Bailey DT, Bonvicin MM.
    Hospitals; 1973 Nov 01; 47(21):57-60. PubMed ID: 4747870
    [No Abstract] [Full Text] [Related]

  • 6. Central commissaries. Some show a quick return on investment.
    Health Care Food Nutr Focus; 1997 Feb 01; 13(6):1, 4-5. PubMed ID: 10167269
    [No Abstract] [Full Text] [Related]

  • 7. Systematic management of food service. Case study: implementing the chilled food concept.
    Kaud FA.
    Hospitals; 1972 Aug 01; 46(15):97-100. PubMed ID: 5041238
    [No Abstract] [Full Text] [Related]

  • 8. Work function analysis of vegetarian entrée production.
    Maloney S, Zolber K, Burke K, Connell B, Shavlik G.
    J Am Diet Assoc; 1986 Feb 01; 86(2):237-41. PubMed ID: 3944394
    [Abstract] [Full Text] [Related]

  • 9. 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
    [No Abstract] [Full Text] [Related]

  • 10. Food service: the challenge of cost control.
    Freeman R.
    Dimens Health Serv; 1974 Nov 01; 51(11):43-5. PubMed ID: 4156338
    [No Abstract] [Full Text] [Related]

  • 11. Materials handling systems. Impact of convenience foods on food handling facilities.
    Devine HC.
    Hospitals; 1969 Feb 01; 43(3):63-6. PubMed ID: 5771134
    [No Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Conventional, convenience, or ready food service?
    Goldberg CM, Kohlligian M.
    Hospitals; 1974 Apr 16; 48(8):80 passim. PubMed ID: 4820316
    [No Abstract] [Full Text] [Related]

  • 14. 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 16; 89(11):1606-11. PubMed ID: 2509536
    [Abstract] [Full Text] [Related]

  • 15. Administrative reviews: Food service.
    Sheldon SS.
    Hospitals; 1975 Apr 01; 49(7):141-2. PubMed ID: 1090501
    [No Abstract] [Full Text] [Related]

  • 16. Contractor installs microwave program and complaints drop.
    Mod Hosp; 1968 Sep 01; 111(3):150-1. PubMed ID: 5713997
    [No Abstract] [Full Text] [Related]

  • 17. Food service and dietetics: study compares labor costs of ready foods and conventionally prepared foods.
    Quam ME.
    Hospitals; 1967 Oct 16; 41(20):104-7. PubMed ID: 6065397
    [No Abstract] [Full Text] [Related]

  • 18. What's up in food service? Convenience foods, wages, costs.
    Mod Hosp; 1972 Jun 16; 118(6):90-3. PubMed ID: 5042605
    [No Abstract] [Full Text] [Related]

  • 19. This convenience food system is designed around the oven.
    Eisleben R, Melchert M.
    Mod Hosp; 1973 May 16; 120(5):108-10. PubMed ID: 4786761
    [No Abstract] [Full Text] [Related]

  • 20. Convenience foods--how to save money by paying more for food.
    Berkman J, Moehn C.
    Mod Hosp; 1968 Feb 16; 110(2):92-4. PubMed ID: 5637458
    [No Abstract] [Full Text] [Related]

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