Preparation systems have significant effect on costs.
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.
D003365:Costs and Cost Analysis; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D005521:Food Service, Hospital / Q000191:economics* / Q000458:organization & administration; D006744:Hospital Bed Capacity, 100 to 299; D006745:Hospital Bed Capacity, 300 to 499; D006746:Hospital Bed Capacity, 500 and over; D006772:Hospitals, Military / Q000191:economics*; D006779:Hospitals, Public / Q000191:economics*; D014481:United States