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Food service management in hospitals

John S.A. Edwards (Worshipful Company of Cooks Centre for Culinary Research, Bournemouth University, Poole, Dorset, UK)
Audrey Edwards (Worshipful Company of Cooks Centre for Culinary Research, Bournemouth University, Poole, Dorset, UK)
Julie A. Salmon (Worshipful Company of Cooks Centre for Culinary Research, Bournemouth University, Poole, Dorset, UK)

International Journal of Contemporary Hospitality Management

ISSN: 0959-6119

Article publication date: 1 July 2000

Abstract

Summarises the results of two reports on hospital patients’ food intake and wastage. Identifies the issues to be addressed and rectified.

Keywords

Citation

Edwards, J.S.A., Edwards, A. and Salmon, J.A. (2000), "Food service management in hospitals", International Journal of Contemporary Hospitality Management, Vol. 12 No. 4, pp. 262-266. https://doi.org/10.1108/09596110010330840

Publisher

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MCB UP Ltd

Copyright © 2000, MCB UP Limited