{"title":"医疗保健重新审视了小卖部的概念。","authors":"K Schuster","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>Commissary production can cost more in the early stages because of investments in equipment and training. But these systems often deliver improved quality, better control, greater efficiency and more meals per man hour.</p>","PeriodicalId":79598,"journal":{"name":"Food management","volume":"32 6","pages":"42-4, 46, 48"},"PeriodicalIF":0.0000,"publicationDate":"1997-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Healthcare re-visits the commissary concept.\",\"authors\":\"K Schuster\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Commissary production can cost more in the early stages because of investments in equipment and training. But these systems often deliver improved quality, better control, greater efficiency and more meals per man hour.</p>\",\"PeriodicalId\":79598,\"journal\":{\"name\":\"Food management\",\"volume\":\"32 6\",\"pages\":\"42-4, 46, 48\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1997-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food management\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food management","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Commissary production can cost more in the early stages because of investments in equipment and training. But these systems often deliver improved quality, better control, greater efficiency and more meals per man hour.
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