These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

117 related items for PubMed ID: 5645532

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

  • 2. The role of production in food service costs.
    Clemence E.
    Dimens Health Serv; 1974 Mar; 51(3):17-9. PubMed ID: 4154254
    [No Abstract] [Full Text] [Related]

  • 3. Quality control in food service.
    McLaren A.
    Hospitals; 1973 Sep 16; 47(18):86-7 passim. PubMed ID: 4783761
    [No Abstract] [Full Text] [Related]

  • 4. Facing hospital malnutrition: when will we understand that a precious ally lies in our catering service leading Chef?
    Pedrolli C, Cereda E.
    Clin Nutr; 2008 Jun 16; 27(3):479-80. PubMed ID: 18471942
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. Applying HACCP (hazard analysis critical control points) to various food systems.
    Health Care Food Nutr Focus; 1997 Oct 16; 14(2):12. PubMed ID: 10175259
    [No Abstract] [Full Text] [Related]

  • 9. Survey results: food service operations require more formalization.
    Blumenthal TA.
    Hospitals; 1969 May 16; 43(10):117-20. PubMed ID: 5796823
    [No Abstract] [Full Text] [Related]

  • 10. Concerns about cook-chill systems: are they really safe?
    Health Care Food Nutr Focus; 1997 Oct 16; 14(2):4-6. PubMed ID: 10175260
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Managing hotel services. Fresh ingredients.
    Yarrow S.
    Health Serv J; 1993 May 13; 103(5352):8. PubMed ID: 10126576
    [Abstract] [Full Text] [Related]

  • 13. Preparing for a Joint Commission survey.
    Laramee SH.
    Health Care Food Nutr Focus; 1997 Mar 13; 13(7):1, 6-7. PubMed ID: 10165205
    [No Abstract] [Full Text] [Related]

  • 14. Recipe development for a "ready foods system".
    Pinkert M, Hysen P.
    Can Hosp; 1972 Oct 13; 49(10):23-4 passim. PubMed ID: 5076695
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Written record of telephone messages helps reduce errors and misunderstandings.
    Cabot EE.
    Mod Hosp; 1971 Oct 13; 117(4):179. PubMed ID: 5122888
    [No Abstract] [Full Text] [Related]

  • 17. Recipe for a new image in food services.
    Earls J.
    Tex Hosp; 1981 Jan 13; 36(8):10-2. PubMed ID: 10249476
    [No Abstract] [Full Text] [Related]

  • 18. Consequences of a switch to cook-freeze.
    Millross J, Hill MA, Glew G.
    Hospitals; 1974 Sep 01; 48(17):118 passim. PubMed ID: 4851160
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. How to enhance a hospital foodservice: giving patients the gourmet treatment.
    Vozenilek GP.
    J Am Diet Assoc; 1999 Sep 01; 99(9):1048-9. PubMed ID: 10507916
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 6.