- Stacey Versus the Cafeteria Lady. Bumpus, Stacey // Angels on Earth;Mar/Apr2008, Vol. 13 Issue 4, p16
The author relates how a cafeteria lady she met at the hospital helped her to recover from a leg injury.
- Chapter Five: Where the Job Can Lead. Quinlan, Kathryn A. // Food Service Manager;1999, p36
This chapter describes the opportunities for advancement in the food service management industry. Food service managers advance as they gain experience. Managers can advance by taking jobs with larger dining places, or may oversee several hospitals, schools or restaurants at one time. Large...
- WHAT'S Ahead FOR Healthcare? // Food Management;Sep2000, Vol. 35 Issue 9, p38
Focuses on the revolution in the hospital foodservices discussed in a videoconference assembled by the National Society of Healthcare Food Service Management. Introduction of retail dining in healthcare; Emphasis on the intercultural difference in foodservice between Europe and the United...
- Chance and Circumstance. // FoodService Director;8/15/2011, Vol. 24 Issue 8, p20
The article profiles John Athamanah, manager of foodservices at La Rabida Children's Hospital in Chicago, Illinois, including the influence of his mother on his interest in foodservice, career in clinical nutrition and his first job as a clinical nutrition manager.
- AT PRESBYTERIAN HOSPITAL: ROOM SVC. HITS PLANO. // FoodService Director;9/15/2003, Vol. 16 Issue 9, p6
Presents information on a hotel-style room service program implemented at the Presbyterian Hospital in Plano, Texas in 2003. Description of the type of service used prior to the program; Details of the room service process; Impact of the program on the food service staff requirements of the...
- SERVICE FOR ONE--AND ALL: Carts put new spin on Crittenton Hosp's breakfast. Riell, Howard // FoodService Director;03/15/2001, Vol. 14 Issue 3, p36
Focuses on the Top of the Morning breakfast cart service offered by Crittenton Hospital in Rochester, Michigan. Statistics on the hospital's cafeteria sales and customers; Description of the program; Patient menu offered by the hospital; Training received by food service staffers.
- IN HEALTHCARE: Avg. hospital pay rises 4.6%. // FoodService Director;12/15/2001, Vol. 14 Issue 12, p54
Deals with issues concerning food service operations in hospitals in the U.S.. Salary increase of food service directors in hospitals for 2001; Issues and challenges facing the labor supply of the food service market.
- Going Offline. // FoodService Director;8/15/2009, Vol. 22 Issue 8, p6
The article focuses on the emergency cash register kit created by the foodservice staff at Banner Thunderbird Medical Center in Glendale, Arizona. The kit has a cheat sheet of the point-of-sale (POS) system's screen shots. Nutrition services director Julie Spelman commented on the advantages of...
- Water-based cooling lets cash register handle the heat. // Machine Design;03/01/2001, Vol. 73 Issue 5, p98
Provides information on the IBM SurePOS cash register with built-in cooling for fast-food restaurants. Design and other features of the register; Advantages of SurePOS.