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...
Saved in:
Published in | New diet therapy Vol. 39; no. 4; pp. 9 - 16 |
---|---|
Main Authors | , , , , |
Format | Journal Article |
Language | Japanese |
Published |
The Japanese Clinical Nutrition Association
2024
一般社団法人 日本臨床栄養協会 |
Subjects | |
Online Access | Get full text |
ISSN | 0910-7258 2434-7159 |
DOI | 10.32270/jcna.39.4_9 |
Cover
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 |