Search PubMed⌕ Search

Biomedical subjects

K R Greathouse

Publications and source records attributed to K R Greathouse.

4 recordsLinked to original sources
PubMed1989

Comparison of conventional, cook-chill, and cook-freeze foodservice systems.

Although the conventional system remains the predominant choice for hospital foodservice, alternative systems such as cook-chill and cook-freeze are prevalent as well. Many foodservice directors have reported improvements in operational and financial indicators when switching from a conventional to one of the alternative systems. Objectives for this research included determination of parameters of operating costs in conventional, cook-chill, and cook-freeze systems and comparison of costs for the three foodservice systems. Operational and financial data were collected for 33 conventional, 22 cook-chill, and 11 cook-freeze hospital foodservice systems. Results indicated little difference among the three systems for most operational and financial variables, suggesting that, in general, managers of conventional, cook-chill, and cook-freeze systems are employing similar resources to achieve their objectives. The number of full-time equivalents (FTEs) was found to be the strongest predictor of operating costs in all three systems. Data suggest that installation of a ready-food system may not lead to savings in costs.

Cooking↗
PubMed1988

Variables related to selection of conventional, cook-chill, and cook-freeze systems.

This article reports the use of various foodservice systems in hospitals of 300 beds or more and explores the relationship of system choice to hospital, city, and county size. The conventional system, which involves the production of food close to time of service, has been the traditional method of hospital foodservice for centuries. The technology of the 1960s initiated the use of alternative systems, such as cook-chill and cook-freeze. Data from a survey of 807 hospital foodservice directors indicate that the conventional system remains the primary choice for hospital foodservice, although an increasing number of hospitals are converting to the cook-chill system. Choice of foodservice system appears to be dependent on the size of the hospital, city, and county but did not differ by region across the United States. In general, the smaller the hospital, city, and county, the more likely the use of the conventional system. As size increases, so does the occurrence of alternative systems, with cook-chill systems being the primary alternative chosen. Additional information is needed on the comparative costs and cash flows of the various foodservice systems.

Data Collection↗