A survey of choice status of production system at food service facilities in Kinki area

  This study analyzed the result of questionnaire surveys on choice status of production system regarding overview and production systems at food service facilities. No significant difference was found regarding satisfaction with the currently operated production system at Investigated food service...

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Bibliographic Details
Published inNew diet therapy Vol. 39; no. 4; pp. 9 - 16
Main Authors AKAO, Tadashi, AKITA, Seiko, TAKIMOTO, Keiko, ASAMI, Yuya, TANABE, Koithi
Format Journal Article
LanguageJapanese
Published The Japanese Clinical Nutrition Association 2024
一般社団法人 日本臨床栄養協会
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ISSN0910-7258
2434-7159
DOI10.32270/jcna.39.4_9

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Summary:  This study analyzed the result of questionnaire surveys on choice status of production system regarding overview and production systems at food service facilities. No significant difference was found regarding satisfaction with the currently operated production system at Investigated food service facilities. Additionally, the present study showed that personnel management was a challenge for cook-serve system applicable institutions, and the provision of meals and cost control was a challenge for cook-chill system applicable institutions. These findings presented the reasons for the production system chosen by each food service facilities and the level of satisfaction with the system.
ISSN:0910-7258
2434-7159
DOI:10.32270/jcna.39.4_9