Title
Foodservice perspective in institutions
Document Type
Book Chapter
Publication Date
6-2009
Abstract
In Western countries around 10-15% of all foodservice meals are provided in institutional settings such as hospitals, nursing homes, prisons, schools, military settings and workplace canteens. This chapter describes the different types of meals and foodservice systems used in these institutional settings, including the menus used, nutritional standards, food waste, meals times, methods of counting meals and possible future trends.
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Publication Details
This book chapter was originally published as Williams, PG, Meals in Science and Practice, in Meiselman, HL (ed), Interdisciplinary research and business applications, Woodhead Publishing Ltd. Cambridge UK, 2009, 50-65.