Innovative cooking techniques in a hospital food service: Effects on the quality of hospital meals
Claudia Piciocchi, Sabrina Lobefaro, Federica Luisi, Lorenzo Miraglia, Niko Romito, Roberto Luneia, Silvia Foti, Edoardo Mocini, Eleonora Poggiogalle, Andrea Lenzi, Lorenzo M. Donini
Topics & Concepts
Food serviceMedicineService (business)WastingQuality (philosophy)Customer satisfactionService qualityMarketingBusinessEndocrinologyEpistemologyPhilosophyNutrition and Health in AgingFood Waste Reduction and SustainabilityConsumer Attitudes and Food Labeling