FOR MORE ACCURATE MEAL COUNTS: Solucient adopts HFM method
- HFM and Solucient Create a Strategic benchmarking Alliance. // Food Management;Jul2003, Vol. 38 Issue 8, p12
Reports on a strategic alliance between Evanston, Illinois-based Solucient LLC and Washington D.C.-based Healthcare Food Service Management. Plans of organizations to adopt and promote a single hospital food service benchmarking methodology; Emphasis of organizations on cash cafe transactions;...
- Food branding in hospitals: Linking quality to the menuboard. Weisberg, Karen // FoodService Director;3/15/97 Supplement, Vol. 10, p20s
Reports on the inclusion of food brands in hospitals' menu fare. Medface Menu Marketing's branded menu concept; Link between the concept and the Medfare Alliance of Food Manufacturers; Savings resulting from item branding; Food branding at William Backus Hospital in Norwich, Connecticut.
- SEGMENT SIGNALS. // FoodService Director;6/15/2003, Vol. 16 Issue 6, p1
Presents news briefs concerning the food service sector in the U.S., as of June 15, 2003. Plan of Dennis Pierce, associate dining director at the University of Connecticut in Storrs for a dining facility in the Towers residential complex; Agreement of Solucient to use a method for standardized...
- DEBIT CARD SPURS SALES. // FoodService Director;6/15/2003, Vol. 16 Issue 6, p40
Reports on the take-out foods offered by the Indian River Memorial Hospital in Vero Beach, Florida for its staff. Profit of the hospital from take-out foods; Response of the hospital staff on the take-out food service; Statement from Jennifer Sharp, director of food and nutrition services of...
- Colour-coding and rearranging food products improves healthy choices in hospital cafeteria. // Food Engineering & Ingredients;Feb/Mar2012, Vol. 37 Issue 1, p6
The article discusses a report from the Massachusetts General Hospital which reveals that a simple programme that involves colour-coded food labelling and adjusting the way food items are positioned in display cases was successful in encouraging more healthy food choices in a hospital cafeteria.
- Hospital seeking local producers. Watts, Andrew // Farmers Weekly;3/14/2008, p43
The article reports that the North Derbyshire hospital is seeking local food producers and suppliers from within the region as part of a bid to provide patients, visitors and staff with high-quality food that is sourced locally. The proposals also back the trust's pledge to support North...
- NEARLY HALF ON-CAMPUS: Take-out surpasses 25% of sales. // FoodService Director;6/15/2003, Vol. 16 Issue 6, p39
Reports on the increased sales of take-out food services at schools and healthcare facilities in the U.S., as of June 2003. Definition of take-out foods; Evidences that illustrate the popularity of take-out foods; Average take-out checks that are bouncing back.
- Patients rewarded. ELAN, ELISSA // Nation's Restaurant News;1/28/2008, Vol. 42 Issue 4, p50
The article reports on changes in the way hospitals operate their food service business. Hospital food services are serving retail-oriented offerings ranging from pizza to panini sandwiches to sushi. According to the article, hospitals are attracting patients and customers to their facilities...
- It Was 30 Years Ago (Part II). Lawn, John // Food Management;Oct2002, Vol. 37 Issue 10, p6
The article focuses on the significance of onsite food service. The growing financial sophistication of many independent hospitals has made it more difficult to argue that outsourcing food services is in bestinterests. The prediction that non-patient feeding would grow to become the biggest part...