Walking the Talk
- Medical ward staff undervalue meals as aid to recovery. Walker, Ben // Caterer & Hotelkeeper;5/6/2004, Vol. 193 Issue 4322, p16
Reports on the negative attitude of hospital staff toward the use of nutrition as an aid to the recovery of patients in Great Britain, according to delegates at the 2004 Hospital Caterers Association conference in Brighton, England in 2004. Criticisms against the behavior of nurses during the...
- Don't Be Shy About Telling Your Story. Stoessel, Eric // Food Management;Aug2014, Vol. 49 Issue 8, p6
The author invites chefs to write regarding their career story for this magazine. He states that culinary sector in hospitals is providing more opportunity for growth into management and chefs, who get into these job never look back. Several chefs get into hospital jobs due to its stability,...
- Managers should value staff. Swanson, Fiona // Nursing Standard;4/28/2004, Vol. 18 Issue 33, p31
Presents a letter to the editor about the need for manager to value their hospital staff.
- Union opposes the addition of Big Mac to NYC's hospital menus. // Nation's Restaurant News;11/10/97, Vol. 31 Issue 45, p21
Reports on the campaign of Municipal Hospital Worker's Union to stop the Health and Hospital's Corp. (HHC) from replacing hospital cafeterias with McDonald's outlets. Rallies staged at Metropolitan Hospital and HHC headquarters; Objections and claims of the union.
- Coffee shop on pace to exceed forecast. // FoodService Director;12/15/2005, Vol. 18 Issue 12, p4
The article reports on the annual sales forecasted by the Miami Valley Hospital in Dayton, Ohio for Kobricks Coffee Cafe, a coffee shop located at an office building that houses its hospital employees. The coffee shop's customers are hospital employees involved in non-direct patient and others...
- Older people's care experience in community and general hospitals: a comparative study. Green, John; Forster, Anne; Young, John; Small, Neil; Spink, Joanna // Nursing Older People;Jul2008, Vol. 20 Issue 6, p33
Community hospitals are an important component of the post-acute care pathway for older people. The objective of this study was to describe and contrast patients' and carers' experiences of community and general hospitals. Interviews with patients and carers revealed similarities in the...
- Serving Smiles. Richter-Zeunik, Mary // FoodService Director;10/15/2004, Vol. 17 Issue 10, p28
Discusses the implementation of a room service model at OSF St. Joseph Medical Center in Bloomington, Illinois. Features of the foodservice model; Details of the implementation program; Benefits of the room service for both patients and hospital employees.
- Crisis on the Third Shift. Shalfi, Marissa // FoodService Director;6/15/2007, Vol. 20 Issue 6, p56
The article reports on the action taken by Patti Wade, food service director at Columbus Regional Hospital in Indiana, to address the negative response of a survey they conducted among the third shift staff. Wade says that one of the most dramatic surveys they ever had was the third shift survey...
- Plowing Ahead. Schilling, Becky // FoodService Director;9/15/2008, Vol. 21 Issue 9, p30
The article focuses on Plot to Plate, a community initiative established by a small group of doctors, local chefs and employees of New Milford Hospital to support local farms, food and health in New Milford, Connecticut. The initiative, which was formed in October 2006, is headed by Marydale...