Proper budgeting aids food service planning. 1969

J Hartman

UI MeSH Term Description Entries
D003365 Costs and Cost Analysis Absolute, comparative, or differential costs pertaining to services, institutions, resources, etc., or the analysis and study of these costs. Affordability,Analysis, Cost,Cost,Cost Analysis,Cost Comparison,Cost Measures,Cost-Minimization Analysis,Costs and Cost Analyses,Costs, Cost Analysis,Pricing,Affordabilities,Analyses, Cost,Analyses, Cost-Minimization,Analysis, Cost-Minimization,Comparison, Cost,Comparisons, Cost,Cost Analyses,Cost Comparisons,Cost Measure,Cost Minimization Analysis,Cost, Cost Analysis,Cost-Minimization Analyses,Costs,Measure, Cost,Measures, Cost
D004469 Economics, Hospital Economic aspects related to the management and operation of a hospital. Hospital Economics,Economic, Hospital,Hospital Economic
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
D006739 Hospital Administration Management of the internal organization of the hospital. Hospital Organization and Administration,Organization and Administration, Hospital,Administration, Hospital

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