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Consumers’ perceptions of hospital food and dietary services
Journal of the American Dietetic Association, 1990Consumers' perceptions of the quality of hospital food, food-related service, clinical service, and their importance were determined through telephone interviews with 223 adults randomly selected from an urban county in Ohio. Respondents (greater than 65%) indicated that hospital food was of good quality for characteristics of taste, aroma, appearance,
D, DeLuco, M, Cremer
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A New Hospital Food Service System
Cornell Hotel and Restaurant Administration Quarterly, 1973Developments in methodology and technology of food service systems are primarily aimed to in crease productivity, and their effect is measured in various units that either constitute in part, seg ment, or total a given "productivity model." The use of the 'integral heating system," de scribed in this article, results in advantageous ...
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Purchasing Food Service Equipment For the Hospital
Hospital Topics, 1962(1962). Purchasing Food Service Equipment For the Hospital. Hospital Topics: Vol. 40, No. 1, pp. 54-56.
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Future Challenge to Hospital Food Service
Hospital Topics, 1963(1963). Future Challenge to Hospital Food Service. Hospital Topics: Vol. 41, No. 2, pp. 59-59.
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Food Sharing in COVID-19 Era: Demand for Hospitality Services Provided via EatWith
Springer Proceedings in Business and Economics, 2022Kristina Pompurová
exaly
Analysis of hospitality waste generation: Impacts of services and mitigation strategies
Annals of Tourism Research Empirical Insights, 2023Noémi Padrón-Fumero
exaly
Information and communication technologies in food services and restaurants: a systematic review
International Journal of Contemporary Hospitality Management, 2022Juan Llopis +2 more
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