High-tech drives costs lower

November 2005
FoodService Director;11/15/2005, Vol. 18 Issue 11, p4
Trade Publication
This article reports on an automated diet office management system being used by the Nassau University Medical Center in East Meadow, New York to cut costs, deliver meal orders more accurately and improve its food service operation in a variety of ways. Hospital officials implemented the system in the spring of 2005 that is saving the 631-bed-facility time and money, according to Theresa Giangarra, food service director at the level-one trauma teaching hospital. The medical center also did away with its non-select menu and began offering patients more options in order to boost satisfaction. Then, in July 2005, staff began using the system to take orders at patients' bedside, tossing the paper menu method it had used to serve about 1,000 meals daily.


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