Results 241 to 250 of about 898,128 (309)
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Food service management in hospitals
International Journal of Contemporary Hospitality Management, 2000Summarises the results of two reports on hospital patients’ food intake and wastage. Identifies the issues to be addressed and rectified.
John S.A. Edwards +2 more
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Canadian Hospital Food Service Practices to Prevent Malnutrition
Canadian Journal of Dietetic Practice and Research, 2021Purpose: The study aimed to determine current practice, barriers, and enablers of foodservices in Canadian hospitals relative to guiding principles for best practice to prevent malnutrition. Methods: Foodservice managers completed a 55-item cross-sectional, online survey (closed- and open-ended questions).
Janice, Sorensen +5 more
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Least-Cost Hospital Food Service Systems
1980The ready-food system of delivering hot food from the tray-assembly line using a split or divided tray (identified by the code B-2) was selected as the least-cost hospital food service system. This system was selected over the 19 other food service systems analyzed in this research.
Freshwater, John F., Freshwater, John F.
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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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Room Service Improves Patient Food Intake and Satisfaction With Hospital Food
Journal of Pediatric Oncology Nursing, 1998Cancer therapy causes side effects that interfere with oral intake. Frequently, patients undergoing such therapy suffer from anorexia, nausea, vomiting, food aversions, dysgeusia, and xerostomia, all which adversely affect oral intake. Adequate nutrition intake is an important part of therapy for the cancer patient, especially when that patient is a ...
R, Williams, K, Virtue, A, Adkins
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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 factors for some ...
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Food Service Workers: Reliable Assessors of Food Intake in Hospitalized Patients
Canadian Journal of Dietetic Practice and Research, 2019Early detection of malnutrition in hospitalized patients is of paramount importance. As poor food intake is a marker of malnutrition risk, a simple and accurate method to monitor intake is valuable. This quality assurance project aimed to determine if food service workers (FSW) were able to provide accurate estimates of patient intakes through ...
Heather, Tulloch +4 more
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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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