This research study examined the variables that a hospital foodservice director would analyze when considering the possibility of a Cook-Chill food production system for their facility. Data collection from 84 directors who had been involved in the decision making process, was obtained through the use of a specifically designed survey. Directors were asked questions regarding demographics, employee relations, customer satisfaction, manufacturer preference, and financial data. Results indicated that the foodservice directors maintained or increased the level of customer satisfaction after implementing Cook-Chill . The financial aspects showed a return on investment in a relatively short period of time and in the great majority of cases, financial gain could be realized with the reduction of FTE's which is common when converting to Cook-Chill. The volume of equipment can help to predict the success of Cook-Chill technology employed by each facility. A wide range of manufacturers are prevalent, yet it is apparent which ones are represented in the greatest amount of Cook- Chill facilities. The hospitals reported a significantly larger amount of blast chillers as compared to other equipment . This can be predicated upon the fact that they can be used with traditional cook-serve facilities, also. The results suggest that there are many variables to consider when contemplating a Cook-Chill food production system for a hospital. Predicting the number of meals appears to be a significant factor, however the number of locations served by one system is also very critical. Concluded in this study are the major issues one would need to analyze their facility for Cook-Chill technology.
Library of Congress Subject Headings
Hospitals--Food service; Quantity cooking; Food service
Department, Program, or Center
School of Food, Hotel and Tourism Management (CAST)
Leonard, Nancy, "Feasibility of a cook-chill system for medium sized, multi-site healthcare facilities" (1995). Thesis. Rochester Institute of Technology. Accessed from
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