Improvement in the quality of the catering service of a rehabilitation hospital.

Donini, L M; Castellaneta, E; De Guglielmi, S; De Felice, M R; Savina, C; Coletti, C; Paolini, M; Cannella, C

Donini, L M; Castellaneta, E; De Guglielmi, S; De Felice, M R; Savina, C; Coletti, C; Paolini, M; Cannella, C.

Affiliation

Donini LM; Dipartimento di Fisiopatologia Medica, Sezione di Scienza dell'Alimentazione, Università degli Studi di Roma La Sapienza, Ple Aldo Moro, 5-00185 Rome, Italy. lorenzomaria.donini@uniroma1.it

Clin Nutr ; 27(1): 105-14, 2008 Feb.

Article in En | MEDLINE | ID: mdl-18063444

Subject(s)

Food Handling/methods; Food Handling/standards; Food Service, Hospital/standards; Food/standards; Patient Satisfaction; Quality Control; Aged; Female; Humans; Length of Stay; Male; Menu Planning; Middle Aged; Taste; Temperature

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Collection: 01-internacional Database: MEDLINE Main subject: Quality Control / Patient Satisfaction / Food / Food Handling / Food Service, Hospital Type of study: Qualitative_research Limits: Aged / Female / Humans / Male / Middle aged Language: En Journal: Clin Nutr Year: 2008 Document type: Article Affiliation country: Italy Country of publication: United kingdom

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