Correctional Facilities
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Hopkins offers insights into security issues critical to kitchen and servery design. The use of inmate labor poses extraordinary requirements with regard to layout, equipment and tool design, and storage. The relationship between diet and temperament can be dangerous, too. Richard Hopkins knows how to deal with such challenges, as he describes in "Proper Correctional Food Service Design," the chapter he wrote for the American Correctional Association's Planning and Design Guide for Secure Adult and Juvenile Facilities (Wiley, 1999). |
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