The minimal cooking concept: a system in review
Hsu, D.M.
Journal of the American Dietetic Association 70(5): 510-513
1977
ISSN/ISBN: 0002-8223 PMID: 404348 Document Number: 117521
The Veterans Administration now has had four hospitals operating on the minimal cooking concept. The systems approach was used for the design, staffing, and management of these foodservices. Preliminary data and studies show that there have been a net savings in square footage in construction, a lower initial equipment investment, and fewer employees required, with daily operating expenses (salaries and food costs) comparable or less than other hospitals in their geographic areas. Quality foodservice has been maintained, and the concept has worked out very satisfactorily.