ROOM SERVICE TO THE RESCUE: Wash. hosp. holds line on costs, staff
- Hospitals taking orders. // FoodService Director;7/15/2004, Vol. 17 Issue 7, p1
Presents a study on the room service offered by self-operated healthcare foodservice market. Primary reason for the adoption of room service by healthcare foodservice market; Fraction of the members of the National Society for Healthcare Foodservice Management (HFM) that offer room service for...
- Here for the long haul. Weisberg, Karen // FoodService Director;7/15/2004, Vol. 17 Issue 7, p36
Focuses on the room service program of the Swedish Medical Center in Seattle, Washington. Person credited for the creation of the program; Percentage increase in patient satisfaction with the food and nutrition services department brought by the program; Overview of the program.
- Fresh Approaches to Food Service. // hfm (Healthcare Financial Management);Nov2006, Vol. 60 Issue 11, p28
The article reports on the new approach of food service employed by different hospitals in the U.S. Good Shepherd Medical Center serves healthy menu and dietitians do not have to modify meals for patients with heart disease, diabetes, or sodium restrictions. Farmer's markets are popular to some...
- WHILE PATIENT MEALS IMPROVE: Market servery pushes sales
up 25% in Boise hospital. Bond, Marian // FoodService Director;2/15/2004, Vol. 17 Issue 2, p32
Reports on the sales increase after cafeteria upgrades overseen by Thomas Cuisine Management at Saint Alphonsus Regional Medical Center in Boise, Indiana as of February 2004. Features of the five signed and separate stations of the cafeteria; Prices of food products; Strategy to reduce costs...
- EMBED: A Recipe for Transformational Learning. Thurgood, Patty; Klene, Fran // T+D;Aug2012, Vol. 66 Issue 8, p28
The article discusses the EMBED training model, its development for a hospital system food services department, and the results of its implementation in that context. According to the article, sometimes coaching and facilitation can be more effective training methods than lecturing. Topics...
- KIDS' HOSP. ADDS TO A LA MINUTE MENU. // FoodService Director;7/15/2002, Vol. 15 Issue 7, p5
Reports on the drop in food costs at Childrens' Hospital of Los Angeles in California since the implementation of room service. Percentage of decline in food costs; Advantages of room service system; Effect of the room service program on labor costs.
- SERVICE UP, WASTE AND COSTS DOWN: Hosp. redirects expenses with room svc. // FoodService Director;8/15/2002, Vol. 15 Issue 8, p5
Reports that Highline Community Hospital in Burien, Washington has redirected foodservice operational expenses by replacing traditional meal trays with room service. Functions of room service staff; Schedule of the room service.
- Seeking to reduce special diet numbers. Weisberg, Karen // FoodService Director;2/15/97 Supplement, Vol. 10, p12s
Reports on the reduction of special hospital patient menus by reducing fat, calories, sodium, and cholesterol contents in basic recipes in the United States. Nutritional information printed together with hospital menus; Descriptions of recipe; Modification of recipes to satisfy costumers and...
- PRESSURE COOKER of an issue: control of food service. Andrews, John // Materials Management in Health Care;Apr2001, Vol. 10 Issue 4, p27
Examines the increasing involvement of materials managers in the food service operations of hospitals in the United States. Arguments against the assumption of food service control by materials managers; Functions of food service managers; Questions to consider before considering reassignments;...