HOSPITAL CATERING

Abstract

With food wastage in many hospitals estimated at up to 30% of the costs of the service, most of it plate waste, there has to be every incentive to do better. It is impossible to contemplate the potential role of marketing and the introduction of better choice and quality of meals without first appreciating the totally unnatural environment in which the bulk of hospital meals are chosen and consumed.

Citation

Kipps, M. and Middleton, V. (1990), "HOSPITAL CATERING", Nutrition & Food Science, Vol. 90 No. 2, pp. 5-7. https://doi.org/10.1108/eb059283