Room service improves nutritional intake and increases patient satisfaction while decreasing food waste and cost

Sally McCray^*
, Kirsty Maunder
, Renee Krikowa
, Kristen MacKenzie-Shalders

^*Corresponding author for this work

Faculty of Health Sciences & Medicine

Research output: Contribution to journal › Article › Research › peer-review

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Establishing Sustainable Food Services to Improve Nutritional Intake
MacKenzie-Shalders, K. (Project Lead), Reidlinger, D. (Partner Investigator), Davidson, A. (Partner Investigator), Cox, G. (Partner Investigator), Van der Meij, B. (Associate Investigator), Utter, J. (Associate Investigator) & Tang, X. (Admin)
1/01/14 → 30/06/26
Project: Research