Document Type



Master of Science (MS)


Hospitality Management


Hospitals -- Food service, Food service -- Equipment and supplies

Date of Defense



Every hospital, private or public, profit or nonprofit, no matter the size, has the task of feeding its patients three times a day plus nourishments. The meals must be served during a short period of time to patients in their rooms which are spread throughout the hospital. The meals must be therapeutically balanced, attractive, the hot foods hot and the cold foods cold, and they must be nutritious. The meals in a hospital differ from those served in restaurants in that all of the courses are served at one time which means that there is greater importance placed on temperature maintenance. Considering that most hospitals offer a selective menu, the task is quite unique and challenging.

Hospitals, profit or non-profit are conscious of cost, efficiency, and patient satisfaction. Therefore, the selection of a system to assemble and deliver meals to the patient is of the utmost importance.

The purpose of this study is to identify and compare assembly and temperature maintenance and delivery systems currently available; in order to make available information for those who are planning systems and for those who are learning about these systems.




If you are the rightful copyright holder of this dissertation or thesis and wish to have it removed from the Open Access Collection, please submit a request to and include clear identification of the work, preferably with URL.



Rights Statement

Rights Statement

In Copyright. URI:
This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).