Analysis of the Decision to Select a Conventional or Cook-Chill System for Hospital Foodservice

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Nutrition and Food Systems


Objective The objectives of this study were to determine what variables hospital foodservice directors consider when selecting a conventional or cook-chill system, to determine the importance of each variable considered, and to compare decision variables by type of foodservice system. Design Survey questionnaire. Subjects/setting Hospital foodservice directors in general, medical-surgical hospitals who had been involved in the decision to select a conventional or cook-chill system (N=127). Statistical analysis Analysis of variance and chi(2). Results The decision process used by foodservice directors who selected a conventional system appears to differ significantly from the process used by directors who selected cook-chill systems. However, directors in this study who selected a cook-chill system were more Likely than those who selected conventional systems to consider more issues in the decision process, visit other operations, place more importance on return on investment and projected labor costs, calculate more values, consider both conventional and cook-chill options, and use nonfoodservice personnel such as manufacturers' representatives and consultants. Applications Results of this research suggest that the decision process to select a foodservice system in hospitals is complex and is one that foodservice directors trill likely be involved in several times throughout their careers. Directors who have made such decisions appear to consider many issues, both quantitative and qualitative, when selecting either a conventional or cook-chill system. Regardless of the system chosen, directors indicated that numerous issues were important in the decision.

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Journal of the American Dietetic Association





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