Convenience food use in eight hospitals in Ontario
1981
Upton, Elizabeth M. | Glencross, Patricia D.
The use of convenience foods and its impact on employee skill level, number of meals produced, and food and labor costs were assessed in 8 Canadian hospitals by a 10-point conventional-convenience rating scale. Scores were consistently lower for the major meal components (appetizer, entree and dessert) than minor components (accompaniment, beverage, condiment), with the entree rating lowest, indicating conventional preparation. Breakfasts were the highest of the 3 meals, luncheons lowest. Menu items from the chefs', and salad and sandwich areas had the lowest item scores. There was no significant correlation between hospital score and production time, total food cost or labor cost; there was an inverse relationship between mean hospital score and aggregate of employee skill levels.
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