| D003363 |
Cost Control |
The containment, regulation, or restraint of costs. Costs are said to be contained when the value of resources committed to an activity is not considered excessive. This determination is frequently subjective and dependent upon the specific geographic area of the activity being measured. (From Dictionary of Health Services Management, 2d ed) |
Cost Containment,Containment, Cost,Containments, Cost,Control, Cost,Controls, Cost,Cost Containments,Cost Controls |
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| D005376 |
Financial Management |
The obtaining and management of funds for institutional needs and responsibility for fiscal affairs. |
Endowments,Financial Activities,Funds,Activities, Financial,Activity, Financial,Endowment,Financial Activity,Fund,Management, Financial |
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| D005521 |
Food Service, Hospital |
Hospital department that manages and supervises the dietary program in accordance with the patients' requirements. |
Hospital Food Service,Service, Hospital Food,Food Services, Hospital,Hospital Food Services,Services, Hospital Food |
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| D006746 |
Hospital Bed Capacity, 500 and over |
The number of beds 500 or more which a hospital has been designed and constructed to contain. It may also refer to the number of beds set up and staffed for use. |
Hospital Bed Capacity 500 Over |
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| D006766 |
Hospitals, County |
Hospitals controlled by the county government. |
County Hospitals,County Hospital,Hospital, County |
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| D013714 |
Tennessee |
State bounded on the north by Kentucky and Virginia, on the east by North Carolina, on the south by Georgia, Alabama and Mississippi, and on the west by Arkansas and Missouri. |
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