The heat in the kitchen
1978
Ever-mounting cost patterns, increased unionization, the urgent needs for greater nutritional sophistication and the threats of still more governmental legislation have put pressure on hospital foodservice directors and dietitians. These challenges have moved hospital foodservice to a new level of sophistication. Trends and events which precipitated positive changes and innovations, efficiencies, and controls that heve been instituted are discussed. Tables present data on hospital growth in the United States and revenues for community hospitals and nongovernment not-for-profit hospitals in 1972 and 1977.
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