TYPICAL KITCHENS IN THE FOOD INDUSTRY: PART 3
You'll notice a number of dietitians on the organization chart. These positions require extensive training tailored to the special conditions of feeding the sick and the special problems of hospital management.
At the top of the organization is the director. This position is equivalent in kitchen authority to the hotel's food and beverage director. It includes such additional duties as purchasing and sanitation.
One senses calm and order in this kitchen. Perhaps it comes from the high degree of organization. Perhaps it is due to the nature of the operation—after all, demand is steady and anticipated for the most part, and most problems are predictable. Perhaps it reflects the administrative skills of its top people. Perhaps it is all these things. The problems in Hospital Foodservice are endless if you stay one step ahead.
The copyright of the article TYPICAL KITCHENS IN THE FOOD INDUSTRY: PART 3 in Food Management is owned by Andrew A. Orr. Permission to republish TYPICAL KITCHENS IN THE FOOD INDUSTRY: PART 3 in print or online must be granted by the author in writing.
Go To Page: 1 2
Articles in this Topic Discussions in this Topic
Latest Articles