制备系统对成本有重大影响。
Preparation systems have significant effect on costs.
作者信息
Herz M L, Souder J J
出版信息
Hospitals. 1979 Jan 1;53(1):89-92.
PMID:758273
Abstract
The analysis of food service costs in this article provides an overview of the potential for cost containment of alternative food service systems for facilities ranging in capacity from 100 to 550 beds. This work was conducted mainly with U.S. Army hospital facilities in mind; however, the methodology and overall results are general and apply to any hospital that wishes to design an economical food service.
摘要
本文对食品服务成本的分析概述了容量在100至550张床位的设施采用替代食品服务系统控制成本的潜力。这项工作主要是考虑到美国陆军医院设施开展的；然而，该方法和总体结果具有普遍性，适用于任何希望设计经济高效食品服务的医院。
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