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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

181 related items for PubMed ID: 5779226

  • 1. Convenience foods system cuts labor costs in a small hospital.
    Kaplan M, Albert BW, Uleau FJ.
    Hospitals; 1969 Jan 16; 43(2):92-7. PubMed ID: 5779226
    [No Abstract] [Full Text] [Related]

  • 2. New kitchen abandoned for new system.
    Hartman J.
    Mod Hosp; 1968 Jun 16; 110(6):110-1. PubMed ID: 5705961
    [No Abstract] [Full Text] [Related]

  • 3. Pharmacy: how cost-effective are generics?
    Wolfe H.
    Hospitals; 1973 May 01; 47(9):100-8. PubMed ID: 4702078
    [No Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. Convenience foods system saves labor, money.
    Schirmer WE.
    Hospitals; 1972 Apr 16; 46(8):110-7. PubMed ID: 5025416
    [No Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Improve service with the "cook-freeze" process.
    LeBourdais E.
    Dimens Health Serv; 1977 Jun 01; 54(6):25-6. PubMed ID: 873080
    [No Abstract] [Full Text] [Related]

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  • 10. Ready-prepared vs. conventionally prepared foods. Comparisons of acceptability, food costs, and direct labor costs.
    Quam ME, Fitzsimmons C, Godfrey RL.
    J Am Diet Assoc; 1967 Mar 01; 50(3):196-200. PubMed ID: 6020002
    [No Abstract] [Full Text] [Related]

  • 11. Convenience foods--how to save money by paying more for food.
    Berkman J, Moehn C.
    Mod Hosp; 1968 Feb 01; 110(2):92-4. PubMed ID: 5637458
    [No Abstract] [Full Text] [Related]

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  • 13. Medical center adopts industry technic to weigh cost against results.
    Goldman T.
    Mod Hosp; 1968 Sep 01; 111(3):99-100. PubMed ID: 5714007
    [No Abstract] [Full Text] [Related]

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  • 18. This dietary cuts cans to control costs.
    Mod Hosp; 1965 Sep 01; 105(3):152-4. PubMed ID: 5825266
    [No Abstract] [Full Text] [Related]

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  • 20. System operation causes variation: food service feature.
    Aust Hosp; 1978 Nov 01; (25):7. PubMed ID: 10240785
    [No Abstract] [Full Text] [Related]

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