Hard line on staff rules increases retention rate
- Rebuilding; Retaining. // FoodService Director;8/15/2008, Vol. 21 Issue 8, p71
The article focuses on the opinion of Director of Food and Nutrition Services Wayne Sciacca on the importance of staff recognition in retaining employees and garnering high level of commitment. The foodservice department of Ochner Medical Center continued to serve patients, families and the...
- SAYS GAO REPORT TO CONGRESS: VA hosp. food costs vary widely. // FoodService Director;03/15/2000, Vol. 12 Issue 3, p18
Reports on the costs of providing meals to inpatients at the United States Department of Veterans Affairs (VA) medical facilities. Concerns over the fluctuations in meal costs; Effects of downsizing on VA foodservice costs.
- Report Outlines Leading Trend in Health Care Sector: Hospitals Nationwide Purchasing Local, Sustainable Food. // South Carolina Nurse;Jul-Sep2008, Vol. 15 Issue 3, p22
The article focuses on the improvements in food in the health care sector in South Carolina as of July 2008. According to the report "Healthy Food in Health Care," measures are being taken by hospitals across the U.S. to ensure sustainably grown and healthier food for patients, staff and...
- Holy Family Hospital offers patients 'room-service dining.'. Crompton, Kim // Journal of Business (10756124);12/6/2001, Vol. 16 Issue 25, pB1
Reports that the Holy Family Hospital launched an on-demand dining service for patients in Spokane, Washington. Key features of the service; Part of the hospital's initiatives to improve patient-satisfaction levels; Other growth targets and strategies.
- 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.
- THE SCOTTISH MODEL. // Caterer & Hotelkeeper;12/2/2004, Vol. 193 Issue 4352, p63
Presents information on clinical standards in food, fluid and nutritional care of hospitals in Scotland. Policy and strategic coordinated approach; Planning and delivery of food and fluid; Provision of food and fluid; Education and training for staff.
- Changing Perceptions. Schilling, Becky // FoodService Director;6/15/2009, Vol. 22 Issue 6, p28
The article discusses how a new department name and uniforms contributed to the increase in employee and customer satisfaction at St. Mary's Hospital Foodservice in Richmond, Virginia. It cites the significant changes implemented by Keith DeMars, director of nutrition services at St. Mary's...
- Simple changes promote nutrition. // Nursing Standard;6/24/2009, Vol. 23 Issue 42, p9
The article reports that staff nurse Catherine Ward has introduced blue trays at St. Oswald's Hospice in Newcastle, England to help patients who need extra help with eating. The trays were introduced to improve patients' nutrition. A scheme to train volunteers in assisting and feeding patients...
- 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...