To Cut Labor, Food-Costs: Lutheran Health System switches to conven. kitchen
- To improve service, cut costs... // FoodService Director;09/15/97, Vol. 10 Issue 9, p30
Reports why Saint Joseph's Hospital in Tampa Florida has created children's cafeteria for pediatric patients and a continental breakfast option for adult cancer patients. Main feature of the children's cafeteria; Advantages of continental breakfast option.
- Dial-a-Meal. // Foodservice & Hospitality;Dec2010, Vol. 43 Issue 10, p10
The article offers information on the Dial-for-Dining service, a meal program which gives patients the authority to order meals off a menu of more or less 35 items, which is offered by the Cape Breton Regional Hospital in Nova Scotia.
- ROOM SERVICE TO THE RESCUE: Costs drops at Conemaugh Med. // FoodService Director;12/15/2002, Vol. 15 Issue 12, p13
Provides information on the room service program at the Conemaugh Memorial Medical Center in Johnstown, Pennsylvania that yielded food costs savings for the center. Function of the program to the center's patients; Menus offered for children and seniors; Services offered to guests of patients.
- Room Service Implemented at Transitional Care Unit. // FoodService Director;11/15/2013, Vol. 26 Issue 11, p10
The article reports on the implementation of the room service program at the 42-bed transitional care unit of St. Gertrude's Health and Rehabilitation Center in Shakopee, Minnesota which provides satisfaction to patients while reducing the costs of the dining services team.
- EYEING THE RESTAURANT EXPERIENCE: ARAMARK GOES WORLD-CLASS. // FoodService Director;07/15/2001, Vol. 14 Issue 7, p24
Announces the launching of the World Class Patient Service foodservice program of Aramark's Healthcare Support Services in 2001. Design of the program; Elements comprising the program; Services provided to patients.
- Sales up 5%-10%: FL hosp. adds display cooking. // FoodService Director;09/15/97, Vol. 10 Issue 9, p16
Reports on the changes made at the cafeteria of Columbia Brandon Medical Center in Brandon, Florida. Foods offering; Patient satisfaction.
- Changes in patient populations, acuity seen influencing hospital food service. Parker, Che // AHA News;7/8/2002, Vol. 38 Issue 26, p1
Reports on the contention of Walter Thurnhofer, president of the American Society for Healthcare Food Service Administrators (ASHFSA), about the challenges posed by an aging population with more acute illnesses and more nutritional needs to hospital food service in the U.S. Needs of a sicker...
- Hospital food report reveals 'astonishing' failures. Walker, Ben // Caterer & Hotelkeeper;12/5/2002, Vol. 191 Issue 4251, p5
Focuses on a report that revealed the performance of food service in hospitals in Great Britain as of December 5, 2002. Percentage of meals delivered in hospitals that are not requested by patients; Percentage of patients who were disappointed with their food; Food preferences of patients.
- The Pod SQUAD. Buzalka, Mike // Food Management;Dec2010, Vol. 45 Issue 12, p20
The article discusses the approach used by hospital foodservice directors to achieve patient's satisfaction at University of Utah Hospital in Utah. It outlines the importance of planning an upgrade to patient meal approach including room services. It also suggests the significance of a pod-based...