Biomaterial Database

Operational characteristics of hospital foodservice departments with conventional, cook-chill, and cook-freeze systems. 1993

M F Nettles, and M B Gregoire

Department of Hotel, Restaurant, Institution Management and Dietetics, Kansas State University, Manhattan 66506.

UI	MeSH Term	Description	Entries
D011795	Surveys and Questionnaires	Collections of data obtained from voluntary subjects. The information usually takes the form of answers to questions, or suggestions.	Community Survey,Nonrespondent,Questionnaire,Questionnaires,Respondent,Survey,Survey Method,Survey Methods,Surveys,Baseline Survey,Community Surveys,Methodology, Survey,Nonrespondents,Questionnaire Design,Randomized Response Technique,Repeated Rounds of Survey,Respondents,Survey Methodology,Baseline Surveys,Design, Questionnaire,Designs, Questionnaire,Methods, Survey,Questionnaire Designs,Questionnaires and Surveys,Randomized Response Techniques,Response Technique, Randomized,Response Techniques, Randomized,Survey, Baseline,Survey, Community,Surveys, Baseline,Surveys, Community,Techniques, Randomized Response
D003296	Cooking	The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.	Cookery
D005521	Food Service, Hospital	Hospital department that manages and supervises the dietary program in accordance with the patients' requirements.	Hospital Food Service,Service, Hospital Food,Food Services, Hospital,Hospital Food Services,Services, Hospital Food
D005628	Frozen Foods	Foods that are preserved by lowering their storage temperature below the freezing point.	Food, Frozen,Foods, Frozen,Frozen Food
D006801	Humans	Members of the species Homo sapiens.	Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D014481	United States	A country in NORTH AMERICA between CANADA and MEXICO.