Evaluation of an Advanced Preparation Hospital Food Service System

Abstract

An experiment was conducted at Moncrief Army Hospital, which was operating at 250 beds, at Fort Jackson, SC, to test the effectiveness of an Advanced Preparation Food Service System that employs a combination of cook- freeze, cook-chill, and cook-serve production methods along with rethermalization carts for patient tray delivery. The Advanced Preparation System is projected to be more cost effective and has equal or better food acceptance for both dining room patrons and patients than the original conventional system, which employs cook-serve production techniques. The test results support a recommendation that the Army implement an Advanced Preparation Food Service System in a medical center facility to verify cost effectiveness in larger-size hospitals. Originator supplied keywords include: Advanced preparation; Conventional preparation; Cook-freeze; Cook-chill; Cook-serve; Food acceptance; Rethermalization cart; Patient tray delivery.

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Document Details

Document Type
Technical Report
Publication Date
Oct 01, 1984
Accession Number
ADA151747

Entities

People

  • Armand V. Cardello
  • Gerald J. Silverman
  • Robert T. O'brien
  • Ronald Bustead

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical
  • Human Systems

DTIC Thesaurus Topics

  • Business Administration
  • Civilian Personnel
  • Computers
  • Cooling
  • Cost Analysis
  • Cost Effectiveness
  • Food Preparation
  • Fungi
  • Health Services
  • Inventory Control
  • Management Personnel
  • Meals
  • Medical Personnel
  • Personnel Management
  • Production
  • Production Engineering
  • Training

Readers

  • Industrial Economics
  • Medical or Health Care Field.
  • Software Engineering