A Textbook of Hospital Catering |
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Contents
A SHORT HISTORY OF HOSPITALS AND THEIR FOOD | 1 |
THE POSITION OF CATERING WITHIN THE REGION AND THE HOSPITAL GROUP | 10 |
FEEDING SICK PEOPLE | 15 |
Copyright | |
16 other sections not shown
Common terms and phrases
acids adequate allowed amount bain-marie Baked beef biscuits Blackcurrants Boiled braising bread breakfast British Dietetic Association butter cakes Calories carbohydrate catering department Catering Institute catering officer cereals cheese City and Guilds cleaning coffee cookery cooking cost course cream crockery custard cutlery diabetic dietitian dining-room Diploma dishes duty equipment fish Fried fruit Ganymede glucose Group hospital catering Hotel and Catering housekeeper hygiene important insulin King's Fund kitchen superintendent liver machine margarine Marmite meal meat ment menu Ministry of Health National Health Service nursing nutrition organisation oven patients and staff plate portion control possible potatoes preparation protein purchased quantities responsible Roast salad sauce scheme served Shepherd's pie soup special diets standard Stewed sugar supper supplies tomato trays trolley University of Surrey usually vegetables vitamin waitress ward kitchen ward sister
Bibliographic information
| Title | A Textbook of Hospital Catering |
| Author | Ann T. M. Harris |
| Publisher | Barrie & Rockliff, 1967 |
| Original from | the University of Michigan |
| Digitized | Jul 31, 2008 |
| Length | 306 pages |
| Export Citation | BiBTeX EndNote RefMan |