{"title":"一种新的医院餐饮服务分类系统","authors":"E. S. Escueta, K. M. Fiedler, A. Reisman","doi":"10.1111/J.1745-4506.1986.TB00102.X","DOIUrl":null,"url":null,"abstract":"The literature discussing institutional foodservice systems and configurations is at times confusing to foodservice professionals and consultants because there is no standardization of terms. This paper presents a classification scheme to improve communications between foodservice managers, designers, educators, and students and to provide a framework that can be use for delineating all possible foodservice system configurations.","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"108 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1986-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"10","resultStr":"{\"title\":\"A NEW HOSPITAL FOODSERVICE CLASSIFICATION SYSTEM\",\"authors\":\"E. S. Escueta, K. M. Fiedler, A. Reisman\",\"doi\":\"10.1111/J.1745-4506.1986.TB00102.X\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The literature discussing institutional foodservice systems and configurations is at times confusing to foodservice professionals and consultants because there is no standardization of terms. This paper presents a classification scheme to improve communications between foodservice managers, designers, educators, and students and to provide a framework that can be use for delineating all possible foodservice system configurations.\",\"PeriodicalId\":203069,\"journal\":{\"name\":\"Foodservice Research International\",\"volume\":\"108 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1986-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"10\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foodservice Research International\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1111/J.1745-4506.1986.TB00102.X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foodservice Research International","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1111/J.1745-4506.1986.TB00102.X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The literature discussing institutional foodservice systems and configurations is at times confusing to foodservice professionals and consultants because there is no standardization of terms. This paper presents a classification scheme to improve communications between foodservice managers, designers, educators, and students and to provide a framework that can be use for delineating all possible foodservice system configurations.
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