Snook I D, Levitsky S E
Hospitals. 1980 Dec 1;54(23):73-4.
By streamlining the menu selection, layout, and operation of its employee cafeteria, a hospital was able to improve employee satisfaction with the service and reallocate needed resources to its inpatient food service.
通过简化员工自助餐厅的菜单选择、布局和运营，一家医院提高了员工对服务的满意度，并将所需资源重新分配到住院餐饮服务中。
