Institutional Catering

Institutional Catering is a form of large-scale food service provision conducted within established organizational settings such as schools, hospitals, and government facilities, distinguished from commercial and private catering by its primary focus on standardized, cost-efficient, and often subsidized meal delivery to a defined captive clientele.

25

Publications

967

Citations

79

Authors

36

Institutions

Publications per year

2017–2026

7

Variants

Institutional Food Service

Authors

79

  1. PC
    Paola Caputo

    Politecnico di Milano, Italy

    3 publications · 124 citations

    3

    h-index

  2. CD
    Chiara Ducoli

    Politecnico di Milano, Italy

    2 publications · 68 citations

    2

    h-index

  3. MC
    Matteo Clementi

    Politecnico di Milano, Italy

    2 publications · 68 citations

    2

    h-index

  4. JM
    Jesús-Román Martínez Álvarez

    Sociedad Española de Medicina de Familia y Comunitaria, Spain

    1 publications · 13 citations

    1

    h-index

  5. JF
    Jordy F. Gosselt

    University of Twente, Netherlands

    1 publications · 23 citations

    1

    h-index

1–5 of 79

Venues

  1. PubMed

    Repository · 2 publications · 25 citations

    2

    h-index

  2. Journal of Cleaner Production

    2 publications · 53 citations

    2

    h-index

  3. Sustainability

    2 publications · 67 citations

    2

    h-index

  4. British Journal Of Nutrition

    BJN · 1 publications · 15 citations

    1

    h-index

  5. Royal Society of Health Journal

    1 publications · 11 citations

    1

    h-index

1–5