Healthcare foodservice report 1995. Designing menus for survival. Making selectivity efficient. Interview by Paul King.
Miller
M A
MA
Ohio State University Medical Center, Columbus, USA.
D003363:Cost Control; D017598:Efficiency, Organizational; D005521:Food Service, Hospital / Q000191:economics / Q000592:standards*; D006746:Hospital Bed Capacity, 500 and over; D008612:Menu Planning / Q000191:economics / Q000639:trends*; D009820:Ohio; D017060:Patient Satisfaction