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At least 955 records · Page 53Linked to original sources
PubMed1978

Menu item forecasting systems in hospital foodservice. A cost comparison of two- and three-echelon systems.

The forecasting efficiency of two- and three-echelon menu item forecasting systems was compared. Two forecasting models were used with each system, adaptive exponential smoothing and a Box-Jenkins model. The two systems were compared in terms of forecast error costs. The two-echelon system, using adaptive exponential smoothing, was recommended. This technique resulted in the lowest forecast error costs at a majority of the lead times which probably would be used most frequently. Also, this technique was the least complicated of the four techniques which were compared.

Computers↗
PubMed1980

Fat-modified menu's ongoing success noted.

In 1972, a hospital food service introduced a fat-modified selective cycle menu program for its patients, staff members, and visitors. Goals and implementation are discussed.

Attitude of Health Personnel↗
PubMed1980

Minicomputer updates food prices weekly.

A food production management system uses a minicomputer that "recosts" standardized recipes to allow menus to be changed weekly in reaction to fluctuations in food costs.

California↗
PubMed1980

Alternate lunch patterns in high schools. I. Labor requirements and meal costs.

Meal costs were compared in forty-eight high schools as a function of the lunch pattern. The patterns evaluated were: Type A "offer vs. serve," traditional Type A, four food groups (Basic 4), and free choice. Participation in school lunch increased with free choice, resulting in a reduction in labor and total meal costs. Sixteen per cent of foodservice work involved administration, 37 per cent preparation, 16 per cent service, 25 per cent clean-up, and 6 per cent other, which did not vary with the menu pattern.

Adolescent↗
PubMedDate not supplied

[Child nutrition in Pioneer camps].

The paper described a scientifically validated approximate daily collection of foodstuffs and approximate weekly menu that correspond with the main foodstuff and energy physiological requirements of children and adolescents (aged 7-14 years). Discusses a number of nutrition organization aspects at summer pioneer camps.

Adolescent↗
PubMed1979

Dietitians improve patient care with computerized selective menu.

A computer-based system provides a selective menu that meets the dietary prescriptions of each patient; reduces food, printing, and personnel costs; and frees clinical dietitians to spend more time in rendering direct patient care through nutrition assessment and education and in auditing their department's operations.

Computers↗