PMID: 9183324Jun 1, 1997Paper

Analysis of the decision to select a conventional or cook-chill system for hospital foodservice

Journal of the American Dietetic Association
M F NettlesD D Canter

Abstract

The objectives of this study were to determine what variables hospital foodservice directors consider when selecting a conventional or cook-chill system, to determine the importance of each variable considered, and to compare decision variables by type of foodservice system. Survey questionnaire. Hospital foodservice directors in general, medical-surgical hospitals who had been involved in the decision to select a conventional or cook-chill system (N = 127). Analysis of variance and chi 2. The decision process used by foodservice directors who selected a conventional system appears to differ significantly from the process used by directors who selected cook-chill systems. However, directors in this study who selected a cook-chill system were more likely than those who selected conventional systems to consider more issues in the decision process, visit other operations, place more importance on return on investment and projected labor costs, calculate more values, consider both conventional and cook-chill options, and use nonfoodservice personnel such as manufactures' representatives and consultants. Results of this research suggest that the decision process to select a foodservice system in hospitals is complex and is one that ...Continue Reading

References

Mar 1, 1987·Nursing Management·J L Keller-Unger
Aug 1, 1993·Journal of the American Dietetic Association·M F NettlesC G Partlow
Oct 1, 1993·Journal of the American Dietetic Association·M F Nettles, M B Gregoire

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Citations

Nov 16, 2006·Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association·J S A Edwards, H J Hartwell
Aug 27, 2015·International Journal of Health Care Quality Assurance·Mohamed AhmedMohamed Gad El Rab
Sep 11, 2008·Brain Pathology·R AbeygunaratneT Dawson

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