Hospital Foodservice – 1978 and Beyond

Abstract

This paper (a) discusses how changes within the health care and food processing industries have influenced development of alternate foodservice systems and (b) projects some future trends related to resource usage. Schematic diagrams for four alternate foodservice systems are presented and discussed. The need for strengthening cooperation among food processing and foodservice industries is emphasized. Research activities related to the quality and safety of foods within each of these systems have been limited. In addition, these foodservice systems evolved without adequate consideration of effective use of energy resources. In the future, food processors and foodservice managers will have to coordinate their functions to serve good quality, energy-efficient menu items.