Document Detail


The changing role of the food service manager.
MedLine Citation:
PMID:  10289386     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Hospitals Food Service Departments around the world are faced with the need to undergo major change. No longer are the principles of cookery learned from mother and practised at home acceptable for providing the food requirements of a hospital. The Food Service Department budget is often 9-11 percent of the total hospital budget, with half of this expenditure being used for salaries and wages. With the need to provide effective expenditure of this money and at the same time provide the essential nutritional elements for patients, the need for effective organisation, management and staffing has become more pressing.
Authors:
R Drake
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  New Zealand hospital     Volume:  33     ISSN:  0111-4042     ISO Abbreviation:  N Z Hosp     Publication Date:    1981 Nov-Dec
Date Detail:
Created Date:  1983-05-05     Completed Date:  1983-05-05     Revised Date:  2000-12-18    
Medline Journal Info:
Nlm Unique ID:  7613464     Medline TA:  N Z Hosp     Country:  NEW ZEALAND    
Other Details:
Languages:  eng     Pagination:  23-4 contd     Citation Subset:  H    
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MeSH Terms
Descriptor/Qualifier:
Administrative Personnel*
Food Service, Hospital / organization & administration*
Menu Planning
New Zealand

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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