Hospital Menus Chic, Healthier

February 2008
FoodService Director;2/15/2008, Vol. 21 Issue 2, p1
Trade Publication
The article reports on a survey by the National Society for Healthcare Foodservice Management (HFM) which revealed that many hospital foodservice programs are offering the same trendy healthful alternatives being served at upscale restaurants, as well as a growing variety of ethnic cuisines to accommodate the increasing diversity of their communities. According to HFM President Mary Angela Miller, healthcare foodservice directors are constantly updating their menus to meet the changing needs and expectations of their customers.


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