ABSTRACT
Movingfastforwardtothe1900s,hospitalfoodservicetransitionedtofoodpreparedinovensand largesteam-jacketedkettles.Ÿekitchensweresizeablerequiringlargenumbersofemployeestoprepare thefoodfromrawproductsforthepatientsandstaff.Ÿekitchensincludedareasnotfoundinmodern kitchenssuchasabutchershopandarootcellar.Somehospitalsservedmealstostaffandvisitorswhile others restricted visitors.
