Abstract
The objectives of this study were to compare foodservice directors’ratings of satisfaction with conventional or cook-chill systems and to determine whether these ratings differed based on the type of system. A total of 126 foodservice directors (51 % response) rated 42 issues related to the foodservice system they had chosen. Results indicated that foodservice directors were at least somewhat satisfied with all issues. Highest ratings were given for foodservice staff acceptance, total food cost, and hospital administrator's support, whereas they were least satisfied with issues such as foodservice consultant advice, amount of space for floor pantries, and total utility costs. The degree of satisfaction with certain issues differed based on type of foodservice system the director had selected.
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