Hard line on staff rules increases retention rate

Alexis, Jennifer
December 2005
FoodService Director;12/15/2005, Vol. 18 Issue 12, p16
Trade Publication
The article provides information on the approach of the food and nutrition department of Intermountain Health Care System's Urban Central Region in Salt Lake Valley, Utah, to increase its employee retention rate. The food service operator implements a system which demands a greater degree of employee accountability and more clearly defines the rules of employment while offering the staff more support and more opportunities to grow professionally and take on added responsibilities.


Related Articles

  • 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...

  • 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...

  • 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.

  • 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.

  • 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...

  • 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.

  • Managed care gives life to central kitchens. King, Paul // Nation's Restaurant News;01/19/98, Vol. 32 Issue 3, p43 

    Focuses on the strategies adopted by managed care plan companies in the United States to improve the food service functions of member hospitals. Bulk-cooking used to reduce costs; Challenges encountered by managed care providers in upgrading facilities at central kitchens; Alternatives to...

  • 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...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics