This report was presented before the 14th In ternational Hospital Congress, held in Stock holm in June 1965, by Allan Bjorkman, assistant professor at the University of Stockholm, and K. A. Delphin, at that time superintendent of Stockholm's Nacka Hospital and who now heads AB Kostekonomi, a food service consulting com pany.The institutional food service administrator, particularly one who operates his own central commissary, will find this article of timely inter est. This type of food service should take into consideration all major systems of holding and reconstituting frozen foods (freezing, freeze- drying), dehydrated and canned foods. This article's contentions are most impressive: the safe bacteriological state of the finished product, preparation by ordinary culinary methods and usual recipes, the palatability life of the stored products, the variety of items included, to name a few. The possibility of reconstituting frozen products without the thermal trauma often ex perienced appears to be the principal benefit in the Nacka System. -Cdr. Leslie E. Bond (U.S.N. Ret'd), School of Hotel Administration, Cornell University.