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Food Service SystemThe 3M Food Service System 2 employs a "cook/chill" concept for serving food in hospitals. The system allows staff to prepare food well in advance, maintain heat, visual appeal and nutritional value as well as reducing operating costs. The integral heating method, which keeps hot foods hot and cold foods cold, was developed by 3M for the Apollo Program. In the 1970s, the company commercialized the original system and in 1991, introduced Food Service System 2. Dishes are designed to resemble those used at home, and patient satisfaction has been high.
Document ID
20020083167
Acquisition Source
Headquarters
Document Type
Other
Date Acquired
August 20, 2013
Publication Date
January 1, 1992
Publication Information
Publication: Spinoff 1992
ISBN: 0-16-038211-4
Subject Category
Man/System Technology And Life Support
Distribution Limits
Public
Copyright
Work of the US Gov. Public Use Permitted.
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