Use of a branch and bound algorithm to schedule food production in a semi-conventional food service system

The literature discussing institutional foodservice systems and configurations is at times confusing to foodservice professionals and consultants because there is no standardization of terms. This paper presents a classification scheme to improve communications between foodservice managers, designers, educators, and students and to provide a framework that can be use for delineating all possible foodservice system configurations.

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Use of a branch and bound algorithm to schedule food production in a semi-conventional food service system

Cited by 4 publications

References 4 publications

Is it time for computer-assisted decision making to improve the quality of food and nutrition services?

Is it time for computer-assisted decision making to improve the quality of food and nutrition services?

Quantitative management techniques i in dietetics: Improving practice through technology transfer

A New Hospital Foodservice Classification System

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