FD SC 3060 Chapter Notes - Chapter 28: Foodservice, Bacon, Aethon
5 Feb 2018
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Document Summary
Quality food is key to overcoming various pathologies. Key aspects for staff satisfaction: effective technology to distribute and serve. Involves distribution of food to large numbers of people in single servings. Involves distribution of food over considerably large areas equipment needs to be highly mobile. Involves distribution of many kinds of special foods regular diets and modified diets. Serves different groups of people visitors, staff and patients who have different nutritional needs. Powerful enough to serve over 1,000 patients per meal. Flexible food order configurations -- take food orders with paper, or pda, or tablet pc"s or room service, or any combination thereof. Flexible diet configurations -- configure as many base diets and modifications as you need. Traditional systems prepare fixed menus in large quantities and serve to patients during fixed delivery periods. Trays assembled in one area, loaded on carts, and distributed to room. Check trays for accuracy before leaving assembly area.
