Crisis on the Third Shift
- Medical ward staff undervalue meals as aid to recovery. Walker, Ben // Caterer & Hotelkeeper;5/6/2004, Vol. 193 Issue 4322, p16
Reports on the negative attitude of hospital staff toward the use of nutrition as an aid to the recovery of patients in Great Britain, according to delegates at the 2004 Hospital Caterers Association conference in Brighton, England in 2004. Criticisms against the behavior of nurses during the...
- Serving Smiles. Richter-Zeunik, Mary // FoodService Director;10/15/2004, Vol. 17 Issue 10, p28
Discusses the implementation of a room service model at OSF St. Joseph Medical Center in Bloomington, Illinois. Features of the foodservice model; Details of the implementation program; Benefits of the room service for both patients and hospital employees.
- Union opposes the addition of Big Mac to NYC's hospital menus. // Nation's Restaurant News;11/10/97, Vol. 31 Issue 45, p21
Reports on the campaign of Municipal Hospital Worker's Union to stop the Health and Hospital's Corp. (HHC) from replacing hospital cafeterias with McDonald's outlets. Rallies staged at Metropolitan Hospital and HHC headquarters; Objections and claims of the union.
- Coffee shop on pace to exceed forecast. // FoodService Director;12/15/2005, Vol. 18 Issue 12, p4
The article reports on the annual sales forecasted by the Miami Valley Hospital in Dayton, Ohio for Kobricks Coffee Cafe, a coffee shop located at an office building that houses its hospital employees. The coffee shop's customers are hospital employees involved in non-direct patient and others...
- 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...
- Walking the Talk. Lang, Joan // FoodService Director;10/15/2004, Vol. 17 Issue 10, p60
Discusses several programs promoting communications between management and food service staff that are implemented at Mission Viejo, California-based Mission Hospital. Information on the impromptu kitchen meetings in the hospital; Creation of a concept called Manager on Round; Effects of the...
- Plowing Ahead. Schilling, Becky // FoodService Director;9/15/2008, Vol. 21 Issue 9, p30
The article focuses on Plot to Plate, a community initiative established by a small group of doctors, local chefs and employees of New Milford Hospital to support local farms, food and health in New Milford, Connecticut. The initiative, which was formed in October 2006, is headed by Marydale...
- HOSPITAL FOOD RISES UP THE GOVERNMENT'S AGENDA. Hoyle, Rosemarie // Caterer & Hotelkeeper;6/12/2009, Vol. 199 Issue 4581, p35
The article presents information on findings of surveys conducted on hospital good provided at hospitals in Great Britain. It is stated that out of the 129 million meals ordered at hospitals in 2008, nearly 11 million were returned or thrown away uneatenand at the same time, 137,000 patients are...
- Average retail check records slight bump. // FoodService Director;6/15/2005, Vol. 18 Issue 6, p38
Provides information on a survey on hospital food services in the U.S. conducted by the "FoodService Director" periodical. Average meals served by hospitals in 2004; Implications of the improvement in retail operations for hospitals; Menu items offered by survey respondents.