The analysis of food service costs in this article provides an overview of the potential for cost containment of alternative food service systems for facilities ranging in capacity from 100 to 550 beds. This work was conducted mainly with U.S. Army hospital facilities in mind; however, the methodology and overall results are general and apply to any hospital that wishes to design an economical food service.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
food service
12
preparation systems
4
systems costs
4
costs analysis
4
analysis food
4
service costs
4
costs article
4
article overview
4
overview potential
4
potential cost
4
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!