Analysis of the decision to select a conventional or cook-chill system for hospital foodservice

Journal of the American Dietetic Association

Volumn 97, Issue 6, 1997, Pages 626-631

  Nettles, Mary Frances ^a   Gregoire, Mary B ^b   Canter, Deborah D ^c  

^a UNIVERSITY OF SOUTHERN MISSISSIPPI   (United States)

^b RUSH UNIVERSITY MEDICAL CENTER   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ANALYTIC METHOD; ARTICLE; CATERING SERVICE; COOKING; DECISION MAKING; FEMALE; FOOD QUALITY; HEALTH CARE PERSONNEL; HOSPITAL FOOD SERVICE; HUMAN; MAJOR CLINICAL STUDY; MALE; MANAGEMENT;

EID: 0030906935     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(97)00159-4     Document Type: Article

References (29)

1. Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 3rd ed. Englewood Cliffs, NJ: Prentice-Hall; 1995.
2. Watabe-Dawson M. Visionary leaders are key to success in foodservice. J Am Diet Assoc. 1995;95:13. Letter.
3. Byers BA, Shanklin CW, Hoover LC. Food Service Manual for Health Care Institutions. Chicago, Ill: American Hospital Association; 1994.
4. Nettles MF, Gregoire MB, Partlow CP. Relevance of competencies to graduate education and experiences in foodservice management. J Am Diet Assoc. 1993;93:877-880.
5. Dowling RA, Lafferty LJ, McCurley M. Credentials and skills required for hospital food and nutrition department directors. J Am Diet Assoc. 1990;90:1535-1540.
6. Unklesbay N, Maxey R, Knickrehm M, Stevenson K, Cremer M, Matthews M. Foodservice Systems: Product Flow and Microbial Quality and Safety of Foods. Columbia Mo: University of Missouri-Columbia Agriculture Experiment Station; 1977. Research bulletin No. 1018.
7. Gregoire MB, Nettles MF. Alternative food production systems. In: Jackson R, ed. Nutrition and Food Services for Integrated Health, Care. Gaithersburg, Md: Aspen Publishers; 1997.
8. Matthews ME. Foodservice in health care facilities. Food Technol. 1982;36:53-55,58-60,62-64,71.
9. Franzese R. Foodservice systems of 79 hospitals studied. Hospitals. 1981;55(3):64-66.
10. Greathouse KR, Gregoire MB. Variables related to selection of conventional, cook-chill, and cook-freeze systems. J Am Diet Assoc. 1988; 88:476-478.
11. Nettles MF, Gregoire MB. Operational characteristics of hospital foodservice departments with conventional, cook-chill, and cook-freeze systems. J Am Diet Assoc. 1993;93:1161-1163.
12. Koogler GH, Nicholanco S. Analysis of a decision framework for prepared food systems. Hospitals. 1977;50(4):95-98.
13. Lippe D. Evaluation can be keen weapon for defending capital purchase. Modern Healthcare. 1983;13(9):199-204.
14. King P. Solving the space problem. Food Manage. 1987;22 (10):54,60.
15. King P. A vision comes to life. Food Manage. 1989;24(12):66,68.
16. King P. Best of both worlds. Food Manage. 1990;25(2):68,76.
17. King P. Rochester Methodist finds the right blend. Food Manage. 1991;26(8):66,68.
18. King P, Boss D. The politics of a renovation. Food Manage. 1991; 26(7):104-117,166.
19. Seelye KH. The downsizing of cook-chill. Food Manage. 1991; 26(11):50.
20. Hailing JF, Frakes EM. Case history product-oriented production in a cook-freeze system. J Foodservice Syst. 1981;4:355-361.
21. Carroll GH, Montag GM. Labor time comparison of a cook-freeze and a cook-serve system of food production. J Can Diet Assoc. 1979;40:39-49.
22. Hysen P. "Ready" foods may provide ready savings. Modern Healthcare. 1971;116(6):95-98,117.
23. Herz ML, Souder JJ Jr. Preparation systems have significant effect on costs. Hospitals. 1979;53(1):89-92.
24. Freshwater JF. Least-Cost Hospital Food Service Systems. Washington, DC: US Government Printing Office; 1980. USDA-AMS marketing research report No. 1116.
25. Moorshead AL. An Empirical Investigation of the Reliability and Validity of the USDA Model to Determine Least-Cost Hospital Food Service Systems. Blacksburg, Va: Virginia Polytechnic Institute and State University; 1982. Thesis.
26. Greathouse KR, Gregoire MB, Spears MC, Richards V, Nassar RF. Comparison of conventional, cook-chill, and cook-freeze foodservice systems. J Am Diet Assoc. 1989;88:1606-1611.
27. Walker AE. The Transfer of Technology: A Study of UK Cook Chill Catering Operations. Dorset, England: Dorset Institute of Higher Education; 1988. Dissertation.
28. Green CG. Decision Making Strategy in the Selection of Cook-Chill Production in Hospital Foodservices. Blacksburg, Va: Virginia Polytechnic Institute and State University; 1992. Dissertation.
29. Greathouse KR. Financial and Operational Parameters Affecting Selection of Foodservice Systems. Manhattan, Kan: Kansas State University; 1987. Dissertation.