Pickworth B A, Pickworth J R
J Can Diet Assoc. 1985 Summer;46(3):186-9.
This article provides insight into the complexity of hospital foodservice operations by reviewing selected published material and identifies subject areas that are well developed in the literature. A survey was made of leading professional journals, and an annotated bibliography was compiled of pertinent articles from the Journal of American Dietetic Association from 1965 to 1982. Also, the research abstracts published annually by the Society for the Advancement of Foodservice Research were consolidated for the period 1971-1982. Analysis of over 500 professional articles and research abstracts indicated that personnel management was the most studied area, followed by financial management, productivity, and computer use. Topics which seemed to be overlooked included unionization, cafeteria policies, and allocation of production labour cost.
本文通过回顾部分已发表的资料，深入探讨了医院餐饮服务运营的复杂性，并确定了文献中已充分发展的主题领域。对主要专业期刊进行了调查，并编制了一份注释书目，收录了1965年至1982年《美国饮食协会杂志》上的相关文章。此外，还汇总了1971年至1982年期间食品服务研究促进会每年发表的研究摘要。对500多篇专业文章和研究摘要的分析表明，人员管理是研究最多的领域，其次是财务管理、生产率和计算机使用。似乎被忽视的主题包括工会化、自助餐厅政策和生产劳动力成本分配。
