This report looks at proven catering service systems, primarily distribution systems based on conventional cooking, although reference is also made to frozen and chilled meals. Three systems are considered to provide a good standard of feeding if correctly operated and well managed: central tray service; central plate service; and peripheral ...
This publication is a catalogue accompanying an exhibition of hospital catering equipment and supplies. The aim of the exhibition was to show how the drop in the number of hospital staff taking meals and the rise in the cost of these meals per head could be tackled and overcome.