DOI: 10.17265/2159-5828/2012.09.006
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Ikuko Shimada, Hajime Toyofuku, Kazuo Hisa, Satoshi Numata, Mieko Kawamura

Abstract: The aim of this research is to measure risk factors in food services to organizations and large institutions. Third year students in the Department of Nutrition are enrolled in a Food Service Practical Training Course and receive practical training in various aspects of food services to institutions such as hospitals, nursing homes, schools and large company cafeterias. In a simulated lab that is equipped with machines and tools which are used in real institutions, students prepared lunch according to the manu…

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