No Small Feat

March 2008
FoodService Director;3/15/2008, Vol. 21 Issue 3, p44
Trade Publication
The article focuses on the operation of the H. Lee Moffitt Cancer Center's kitchen in Tampa, Florida. The kitchen was designed to serve between 500 and 700 people, but currently serves 3,000 people in the cafeteria and 400 patient meals each day. The main reason the hospital's foodservice customer count has spiked is due to the deluge of outside customers from a nearby college of medicine and a hospital, which either have no or unsatisfactory foodservice, according to Doug Jones, director of foodservices.


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