Lining up for the show

Weisberg, Karen
March 2004
FoodService Director;3/15/2004, Vol. 17 Issue 3, p58
Trade Publication
Focuses on the significance of display cooking of food service operators at healthcare facilities in the U.S. Way of preparing dishes by executive chef Richard Reilly at the Hoag Memorial Hospital Presbyterian in Newport Beach, California; Approach used by Michael Lineberger, director of food service at Summit Medical Center, a Morrison Management Services account in Hermitage, Tennessee; Menu bar stations created by executive chef Scott Hillman of Via Christi Regional Medical Center in Wichita, Kansas.


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