A STUDY ON ARCHITECTURAL PLANNING AND EQUIPMENT OF KITCHEN INNOVATED NEW COOKING SYSTEM IN ACUTE HOSPITAL
Project/Area Number |
21760484
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Research Category |
Grant-in-Aid for Young Scientists (B)
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Allocation Type | Single-year Grants |
Research Field |
Town planning/Architectural planning
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Research Institution | Hokusho University |
Principal Investigator |
|
Project Period (FY) |
2009 – 2011
|
Project Status |
Completed (Fiscal Year 2011)
|
Budget Amount *help |
¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Fiscal Year 2011: ¥130,000 (Direct Cost: ¥100,000、Indirect Cost: ¥30,000)
Fiscal Year 2010: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2009: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
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Keywords | 新調理システム / 病院厨房 / 建築計画 / 設備計画 / ニュークックチル / 院外調理システム / 院外給食提供 |
Research Abstract |
Based on the result of the questionary survey, it was found that the hospital kitchens innovated new cooking system were classified in that got economical effect by reduction of personnel expenses and that converted surplus man power into the man power for improvement of the service at wards from the result of hearing and observation. And I suggested possibility that the hospital installed off site food preparation service and supplied meals to outpatients.
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Report
(4 results)
Research Products
(13 results)