A STUDY ON ARCHITECTURAL PLANNING AND EQUIPMENT OF KITCHEN INNOVATED NEW COOKING SYSTEM IN ACUTE HOSPITAL

根据问卷调查的结果，从听、看的结果来看，医院厨房实行新的炊事制度，可分为两类：一类是通过减少人员开支而取得经济效益，另一类是将剩余人力转化为改善病房服务的人力。我还建议医院可以在医院外提供食物准备服务，并为门诊病人提供膳食。

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.