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Abstract
The ready-food system of delivering hot food from the tray-assembly line using a split or divided tray (identified by the code B-2) was selected as the least-cost hospital food service system. This system was selected over the 19 other food service systems analyzed in this research. During the conduct of this research, linear time and cost equations were developed for 32 types of food service operations. These data may be used to estimate system costs for new or expanding hospitals.