Multiple Choice
One constraint to using a split tray meal delivery system is
A) supervision is needed at point of service to oversee decentralized tray assembly
B) it is difficult to maintain the temperature of cold food items
C) the meal cart is difficult to sanitize D the cold and heated portions of a patient's meal are in separate compartments in the
Cart and must be matched together before meal service
Correct Answer:
Verified
Correct Answer:
Verified
Q2: According to Martin,the procedural aspects of service
Q6: Assembling patient meal trays in the kitchen
Q15: Buffets are an example of _ service.<br>A)
Q16: According to Pine and Gilmore, the realm
Q17: Which of the following is a advantage
Q18: Having transportation carts or patient trays that
Q25: A primary concern with decentralized tray assembly
Q31: Foodservice employees who followed a pre-determined text
Q33: One example of cross-training would be training
Q34: _ assembly involves assembly of meal trays