NO KIDDING AROUND: Seattle Children's keeps menu tuned to youth favorites

Bond, Marian
October 2003
FoodService Director;10/15/2003, Vol. 16 Issue 10, p30
Trade Publication
Focuses on the efforts of the food-service staff at the Seattle Children's Hospital and Regional Medical Center in Washington to cater to various customers' preferences. Information on the menus offered to different age groups; Challenges in providing meals for eating disorder patients; Types of food products offered by nourishment centers in the hospital.


Related Articles

  • Self-Serve Meals or Hospital-Style Meals: Which Do Innatients Prefer?  // Eating Disorders Review;May/Jun2007, Vol. 18 Issue 3, p6 

    The article presents a research which examines the style of meals preferred by eating disorder patients at British Columbia Children's Hospital in Vancouver, British Columbia. Here, researchers used a cafeteria-style (self-serve) meal program to let patients select their own food. The purpose of...

  • More hospitals consider spoken menu options.  // Food Management;Jan2000, Vol. 35 Issue 1, p14 

    Reports on hospitals' consideration for spoken menu options in the United States. Efforts of hospitals to increase customer satisfaction; Use of traditional and non-select menu selection process.

  • BY 30%: Shands expands entree offerings.  // FoodService Director;05/15/99, Vol. 12 Issue 5, p5 

    Reports on the menu cycle at Shands Hospital on Gainesville, Florida. Changes in the menu entrees; Information on weekend menus; Focus of the restaurant.

  • More choice on the menu means less wasted food.  // Nursing Standard;6/23/2004, Vol. 18 Issue 41, p6 

    Reports on the experiments conducted at the Wexham Park Hospital and Eastbourne Hospital in England where patients were given more menu options for their daily meals. Research finding that a la carte menus would save money, boost patient and staff satisfaction and help tackle malnutrition;...

  • Thanksgiving year-round. Weisberg, Karen // FoodService Director;10/15/2003, Vol. 16 Issue 10, p54 

    Focuses on the turkey products offered by hospital cafeterias in the U.S. Information on the turkey dishes prepared by the food service operator at MetroHealth System in Cleveland, Ohio; Ways of cooking turkey meat; Types of turkey products preferred by hospital customers. INSET: CRANBERRIES...

  • Familiarity breeds acceptance when introducing new foods.  // Nation's Restaurant News;6/3/2002, Vol. 36 Issue 22, p23 

    Presents several menu pitfalls in cookbooks and in television programs. Influence of pronunciation of foods' names on preference of consumers; Advantages of gatekeeping in restaurant industry; Authenticity of the menus.

  • CONSUMER SCORECARD.  // Nation's Restaurant News;8/4/2008, Vol. 42 Issue 30, p3 

    The article lists some of the popular items ordered at all restaurants in China including fried rice with meat and vegetables, pan-fried, steamed dumplings and buns, and soybean milk.

  • Building a Better Workforce.  // FoodService Director;10/15/2008, Vol. 21 Issue 10, p22 

    The article focuses on the Transition to Healthier Menus initiative at Baptist Hospital of Miami, Florida. According to operations manager Stan Hodes, they want to be the healthiest workforce in the country. Price incentives on healthier food options in the café is one way in which Hodes has...

  • Fully Committed. Schilling, Becky // FoodService Director;3/15/2009, Vol. 22 Issue 3, p30 

    The article features Tim Bauman, director of food and nutrition services at 167-bed Wood County Hospital in Bowling Green, Ohio. He has been able to create an innovative and well-managed foodservice department. He writes a cafeteria menu that is totally different every week. He typically starts...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics