Operational characteristics of hospital foodservice departments with conventional, cook-chill, and cook-freeze systems.
Nettles
M F
MF
Department of Hotel, Restaurant, Institution Management and Dietetics, Kansas State University, Manhattan 66506.
Gregoire
M B
MB
D003296:Cooking; D005521:Food Service, Hospital / Q000458:organization & administration* / Q000706:statistics & numerical data; D005628:Frozen Foods; D006801:Humans; D011795:Surveys and Questionnaires; D014481:United States