Pittsburgh Hospital Hires Cura as Foodservice Provider
- Cura to banish trans fats. // FoodService Director;11/15/2006, Vol. 19 Issue 11, p16
The article presents an interview with Mitch Possinger, president of Cura Hospitality. He cites his experience of working with Nick Jacobs, CEO of Windber Medical Center in Allentown, Pennsylvania, on removing trans fatty acids from all hospital menus. The goal was achieved through the use of...
- Cura Expands Into Hospitals. // Food Management;Mar2007, Vol. 42 Issue 3, p19
The article reports on the announcement by senior services specialist Cura Hospitality Inc. to offer foodservice management service to community hospitals in the Mid-Atlantic region. Cura aims to include patient meals, clinical care for at-risk patients and retail dining in its services. The...
- Hospital Power Players: Duke University Hospital. // Food Management Exclusive Insight;10/26/2015, p21
The article focuses on the traditional food or tray service offered by Duke Hospital in Durham, North Carolina to patients with retail dining offered at various locations such as the Atrium Cafe, the Pavilion cafe, and The Commons restaurant.
- Hospital Power Players: Greenville Memorial Hospital. // Food Management Exclusive Insight;10/26/2015, p22
The article focuses on the food service or tray service offered by Greenville Memorial Hospital in Greenville, South Carolina to patients which features a web-based online ordering program, retail dining, and interactive menu selection.
- Evaluation of factors affecting plate waste of inpatients in different healthcare settings. Díaz, Antonio Valero; García, Ángel Caracuel // Nutricion Hospitalaria;mar/abr2013, Vol. 28 Issue 2, p419
Introduction/aims: Satisfaction of inpatients with served food within a hospital care system still constitutes one of the main attempts to modernize food services. The impact of type of menu, food category, hospital centre and timetable on the meals wastage produced in different Spanish...
- The "Food & Travel Pass" Initiative. Bowers-Ivanski, Nancy; Russell, Rosemarie; Cook, Sheila // Canadian Nursing Home;Oct2004, Vol. 15 Issue 3, p16
Focuses on the Food & Travel Pass initiative for managing resident nutritional concerns at the Parkwood Hospital in Ontario. Supervision guidelines; Implementation; Benefits. INSETS: Pertinant principles of adult learning;How well are you doing in your facility?.
- Patient Focused. Schilling, Becky // FoodService Director;5/15/2010, Vol. 23 Issue 5, p26
The article looks at the efforts of Jim McGrody, director of food and nutrition at Rex Healthcare in Raleigh, North Carolina, to improve food service at the facility. McGrody was selected as food service director of May 2010 by "Foodservice Director" magazine. It provides a background of...
- AVALIAÃ‡ÃƒO DE BOAS PRÃTICAS E CONTAGEM MICROBIOLÃ“GICA DAS REFEIÃ‡Ã•ES DE UMA UNIDADE DE ALIMENTAÃ‡ÃƒO HOSPITALAR, DO MUNICÃPIO DE SÃƒO MIGUEL DO GUAMÃ -- PARÃ. Farias, Jordanne Klicia Rocha; de Souza Pereira, Mayara Manaia; Figueiredo, Elaine Lopes // Brazilian Journal of Food & Nutrition / Alimentos e NutriÃ§Ã£o;Jan2011, Vol. 22 Issue 1, p113
The objective was to evaluate the Good Practice of a unit of the hospital food, and perform microbiological analysis of food (soup, roast beef, rice, beans and vegetables salad) that comprise the two main dishes served to hospital patients. To evaluate the Good Practice, we used the plug check...
- 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...