The ready foods system for health care facilities
1973
Pinkert, Michael S.
Abstract: The preparation and serving of food in medical facilities has taken a turn for the better, with increased knowledge of food handling methods and better equipment. The Ready Foods Systems has solved many of the problems inherent in institutional feeding: quality, variety, delivery and deadlines. The foods are mass prepared at the facility, frozen and later readied for serving on the floor with microwave ovens. This allows better use of kitchen facilities, greater storage life for perishables, better nutrient retention, less food waste, and is very cost efficient. Operational details include menu planning, production schedules, management, sanitation, and equipment. A detailed description of the planning and implementation of the system is presented.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
Publisher distributed by Cahners Books, Boston | Chicago, Institutions/Volume Feeding Magazine; distributed by Cahners Books, Boston [1973]
This bibliographic record has been provided by National Agricultural Library
