Analysis of the Decision to Select a Conventional or Cook-Chill System for Hospital Foodservice-Reference-Cited by-同舟云学术

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Analysis of the Decision to Select a Conventional or Cook-Chill System for Hospital Foodservice

Published:1997-06 Issue:6 Volume:97 Page:626-631
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

FRANCES NETTLES MARY,GREGOIRE MARY B,CANTER DEBORAH D

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference29 articles.

1. Foodservice Organizations;Spears,1995

2. Visionary leaders are key to success in foodservice;Watabe-Dawson;J Am Diet Assoc.,1995

3. Food Service Manual for Health Care Institutions;Byers,1994

4. Relevance of competencies to graduate education and experiences in foodservice management;Nettles;J Am Diet Assoc.,1993

5. Credentials and skills required for hospital food and nutrition department directors;Dowling;J Am Diet Assoc.,1990

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meal Quality and Employee Satisfaction at Inflight Catering Using the Cook-Chill System;Environment-Behaviour Proceedings Journal;2022-11-20

2. Foodservices;Elementary Food Science;2022-05-29

3. Food production and service in UK hospitals;International Journal of Health Care Quality Assurance;2015-02-09

4. Improving the accuracy of DEA efficiency analysis: a bootstrap application to the health care foodservice industry;Applied Economics;2010-11

5. Overcoming the limitations of efficiency modeling in the health care foodservice industry;Journal of Economic Studies;2009-10-30

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