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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

156 related items for PubMed ID: 658628

  • 1. Ready to order?
    Hunwick H.
    Dimens Health Serv; 1978 Jun; 55(6):29, 40. PubMed ID: 658628
    [No Abstract] [Full Text] [Related]

  • 2. Revitalizing catering.
    Hosp Food Nutr Focus; 1987 May; 3(9):1-8. PubMed ID: 10301592
    [No Abstract] [Full Text] [Related]

  • 3. Comprehensive computerized hospital catering system.
    N Z Hosp; 1987 Mar; 39(2):23. PubMed ID: 10289772
    [No Abstract] [Full Text] [Related]

  • 4. Hospital catering. Case of the vanishing ghost meal.
    Warren D.
    Health Serv J; 1986 Nov 20; 96(5026):1518-9. PubMed ID: 10279724
    [No Abstract] [Full Text] [Related]

  • 5. Problem: how to quickly update menus & improve patient communication. Solution: hook up with the hospital computer.
    Widder C.
    Food Manage; 1978 Feb 20; 13(2):65. PubMed ID: 10306711
    [No Abstract] [Full Text] [Related]

  • 6. Problem: how to predict hospital food tallies. Solution: place menus on lunch trays.
    Food Manage; 1978 Nov 20; 13(11):75. PubMed ID: 10239110
    [No Abstract] [Full Text] [Related]

  • 7. The advantages of the "spoken" menu.
    Hosp Food Nutr Focus; 1993 Aug 20; 9(12):1, 3-4. PubMed ID: 10127548
    [No Abstract] [Full Text] [Related]

  • 8. [Menu composition of evening meals increases energy and protein intake in patients with low nutritional intake and reduces waste].
    Nielsen MA, Biltz C, Freil M, Gut R, Almdal TP.
    Ugeskr Laeger; 2004 Jan 19; 166(4):267-70. PubMed ID: 14964107
    [No Abstract] [Full Text] [Related]

  • 9. Forecasting menu-item demand in foodservice operations.
    Miller JL, Shanklin CW.
    J Am Diet Assoc; 1988 Apr 19; 88(4):443-9. PubMed ID: 3351162
    [Abstract] [Full Text] [Related]

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  • 12. Food service: subtle change in menu, delivery can beef up kitchen productivity.
    Punch L.
    Mod Healthc; 1983 Sep 19; 13(9):189-90, 192. PubMed ID: 10262450
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  • 14. A review of hospital menus and the effect on patient food intake.
    Roberts N.
    Aust Health Rev; 1982 Feb 19; 5(1):20-1. PubMed ID: 10255433
    [No Abstract] [Full Text] [Related]

  • 15. Patients delight in chef's specials.
    Wilson S.
    South Hosp; 1992 Feb 19; 58(2):4-6. PubMed ID: 10118190
    [No Abstract] [Full Text] [Related]

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  • 19. Facility menu planning step by step.
    McCaffree J.
    J Am Diet Assoc; 2009 Aug 19; 109(8):1337-40. PubMed ID: 19631037
    [No Abstract] [Full Text] [Related]

  • 20. Problem: how to decrease labor & serve a varied menu. Solution: install a conveyor cart system, switch to chilled foods.
    Food Manage; 1979 Sep 19; 14(9):75. PubMed ID: 10243491
    [No Abstract] [Full Text] [Related]

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