Hospitals fight costs
- HOSPITALS PAYING MORE PER-DAY. // FoodService Director;6/15/2006, Vol. 19 Issue 6, p1
This article reports on the results of the 2006 FoodService Director research regarding the cost of food spent in hospitals in the U.S. According to the research, hospitals spent 5.7% more on food per-patient-day last year compared to 2004.
- The Room Service Menu. King, Paul // FoodService Director;8/15/2006, Vol. 19 Issue 8, p30
This article presents way to achieve menu success with a room service program in a hospital. Room service allows hospitals to broaden the menu choices available to patients. The key component is customization, it is important to personalize the menu to the patient before they ever see it....
- Room Service Refined. Fitzpatrick, Tara // Food Management;Aug2010, Vol. 45 Issue 8, p52
The article offers information on the increasing trend of room service among hospitals in the U.S. as it is said to provide patient satisfaction and improved food quality service. It mentions that the new service being implemented among hospitals has also helped staff give each patient a better...
- Get Out the China. Dalton, Aaron // H&HN: Hospitals & Health Networks;Mar2005, Vol. 79 Issue 3, p28
Reports on the establishment of a gourmet room service by the Medical City hospital in Dallas, Texas. Reason behind the establishment of the service; Financial benefits of the service to the hospital; Increase in the satisfaction of patients with the room service.
- WINNING THE PERCEPTION GAME: Miss. hospital limits
menu, scores higher with patients. // FoodService Director;12/15/2003, Vol. 16 Issue 12, p8
Deals with key changes implemented by the foodservice team at the North Mississippi Medical Center. Percentage of overall patient satisfaction in the hospital in 2002; Role of surveys in making the appropriate changes to increase patient satisfaction in the hospital; Benefits from a...
- Following drop for `non-selects': Limited choice menus... // FoodService Director;09/15/97, Vol. 10 Issue 9, p31
Discusses the implementation of non-select menus for patients at Overlake Hospital Medical Center in Bellevue, Washington. Reasons for the implementation of non-select menu; Process to improve patient satisfaction; Response to desire for choice of patients. Overlake is a non-profit,...
- Hospital room service a critical condition of good care. King, Paul // Nation's Restaurant News;5/31/2004, Vol. 38 Issue 22, p20
Discusses the dining program of Robert Wood Johnson University Hospital in New Brunswick, New Jersey. Room service offered by the hospital to all patients; Patients' selection of restaurant-style menu; Call center established at the hospital to take orders from patients; Increase in patient...
- Hospital does double-take. // FoodService Director;1/15/2005, Vol. 18 Issue 1, p6
Reports on the increase in sales of the cafeteria at Silverton Hospital in Oregon since its implementation of room service programs. Percentage of patients who rated Silverton's foodservice as excellent according to the internal mail-back survey conducted by the hospital; Components of the...
- FOOD QUALITY UP, COSTS DOWN: BAYSTATE DOES ROOM SVC. // FoodService Director;5/15/2002, Vol. 15 Issue 5, p8
Focuses on the move of Baystate Medical Center in Springfield, Massachusetts to offer room service. Effect of the project on patient satisfaction; Processes involved from ordering up to delivery of the food; Menus served; Modes of payment available.