Abstract
ObjectivesObjective of abstract is to provide a reasonable methodology for determining the number of production personnel required in the hospitals’ food departments. MethodsLogical comparison, mathematical modeling, expert assessment methods were used ResultsThe methodology for determination required number of personnel for the hospitals dietary food departments was created. It allowed to justify the number of personnel in Kaunas Clinical Hospital. ConclusionsUse of suggested methodology will help for the hospitals better organize dietary food production processes and optimize staff costs Funding SourcesWithout any external source of funding.
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