Deignan PB. Food services merge to contain costs and enhance menu.
HOSPITALS 1978;
52:157-8, 160-2. [PMID:
689605]
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Abstract
A sharing of food service facilities between two institutions has cut costs and has benefited patients and dietary staff. It was aided by a standardization of menus, which increased the variety to the patient but simplified menu tabulation and production for the food service operation. The program's success has enhanced the image of many of the hospital's other programs.
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