Abstract

The concept of convenience food service systems has evolved as a result of technological progression in food preparation, processing, packaging and equipment to curtail input resources of space, equipment and labor. The purpose of this research was to (1) compare the allocation of space in six selected hospital food systems designed for convenience or for conventional operations with estimated needs suggested by Kotschevar and Terrell (1961a) and (2) identify types, determine units and utilization time of production and reconstitution equipment in the two systems.

Space allocations were calculated for each of the subunits within the food system. The square feet of total space utilized per patient bed between the two systems indicated that the amount of space was not materially reduced in the three convenience systems when compared with two of the conventional systems. One hospital using conventional production utilized space in excess of all other hospitals studied. Square feet of floor space in this food system was greater for both the kitchen and the dining room area than any of the other food systems in the sample.

Findings from the data collected in this sample showed that the equipment utilization time was less in the convenience systems than in hospitals designed for conventional production. There was also a radical shift in the type of equipment utilized in the two systems. The microwave oven represented the largest number of units and the next highest utilization time in the convenience systems. For the conventional production system, the ovens showed the second highest utilization time. In some food systems certain pieces of equipment were not utilized during the week of the study.

From the findings of this research it was recommended that continuing systems evaluation be conducted to provide additional data on the two input resources of space and equipment. Further study is needed on the utilization of space and equipment when a system for conventional production converts to a convenience system. This type of data can be utilized to more effectively predict space and equipment needs when designing new systems or redesigning existing systems.

School

Graduate School

First Advisor

Kathleen K. Zolber

Second Advisor

U. D. Register

Third Advisor

Paul Y. Yahiku

Fourth Advisor

Jere E. Chrispens

Fifth Advisor

Lydia M. Sonnenberg

Degree Name

Master of Science (MS)

Degree Level

M.S.

Year Degree Awarded

1970

Date (Title Page)

6-1970

Language

English

Library of Congress/MESH Subject Headings

Food Service; Hospital

Type

Thesis

Page Count

vii; 75

Digital Format

PDF

Digital Publisher

Loma Linda University Libraries

Usage Rights

This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.

Collection

Loma Linda University Electronic Theses and Dissertations

Collection Website

http://scholarsrepository.llu.edu/etd/

Repository

Loma Linda University. Del E. Webb Memorial Library. University Archives

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