TITLE

Customer Consciousness

AUTHOR(S)
Ramsey, Lindsey
PUB. DATE
September 2008
SOURCE
FoodService Director;9/15/2008, Vol. 21 Issue 9, p46
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers a look at how the food service operator at Kingman Regional Medical Center in Kingman, Arizona applied customer feedback strategy to improve its services and increase revenue. The medical center implemented the "Fantastic Ideas Submitted Here" program, which encouraged customers to suggest food service management ideas. According to Robin Rush, director of nutrition services at the center, customer feedback helped her solve some operational problems and improve food service.
ACCESSION #
34374311

 

Related Articles

  • NJ medical center keys on basics for pre-select menu.  // FoodService Director;05/15/97, Vol. 10 Issue 5, p22 

    Reports that as a result of actions taken by Newcomb Medical Center in Vineland, New Jersey, the food service budget was trimmed considerably. Nature of the actions taken by the medical center; Amount of money saved by these actions; Reduction in the cost of raw food; How director of food and...

  • Fishing for Feedback. Ramsey, Lindsey // FoodService Director;9/15/2008, Vol. 21 Issue 9, p46 

    The article emphasizes the relevance of focus groups, surveys and student committees to food service operators. According to the author, using surveys, focus groups and comment boards help many operators learn how best to serve their customers and improve their bottom line. A description of how...

  • Carlton Green: Using Home-Court Advantage to Take On-Site Hospitality to New Heights.  // Nation's Restaurant News;4/12/2004 Supplement, Vol. 38, p14 

    Reports on Carlton Green's accomplishments as director of nutrition at the University of California-Los Angeles Medical Center, which led to his receipt of the International Foodservice Manufacturers Association's Silver Plate Award. Green's role in the turnaround of the medical center's...

  • Prime tips.  // Food Management;Feb2003, Vol. 38 Issue 2, p15 

    This article provides suggestion made to enhance the pre-select menus at hospitals. At New Britain General Hospital in Connecticut, they did just that, realizing a 90th percentile satisfaction score in a subsequent Press Ganey survey. The hospital uses a mobile hospitality cart which follows up...

  • Following Through.  // FoodService Director;9/15/2008, Vol. 21 Issue 9, p48 

    The article highlights the views of Shawn LaPean, director of Cal Dining at the University of California in Berkeley, on the significance of feedback to food service management. LaPean has long been an advocate for listening to his customers. A description of how he gathers customer feedbacks is...

  • How you handle online reviews could make or lose you money. Weiner, Adam // Restaurant Hospitality Exclusive Insight;9/14/2015, p1 

    The article discusses ways for restaurateurs to handle negative comments they receive online on their restaurants. Topics include the need to figure out whether or not the reviews are true for the improvement of the business, the practice of reviewing the comments with managers and staff, and...

  • Continuing the Journey. Weisberg, Karen // FoodService Director;3/15/2005, Vol. 18 Issue 3, p22 

    Discusses the benefits of the Continuous Quality Improvement (CQI) foodservice system for Sacred Heart Medical Center in Eugene, Oregon. Percentage of an increase in late-tray and nourishment deliveries in 2005; Views of Howard Traver, director of foodservice at Sacred Heart Medical Center, on...

  • BRAND REDUCTION, BETTER PRODUCT: PURCHASING MOVES SAVE UCLA MED. CTR. 10% ON COMMODITIES.  // FoodService Director;9/15/2001, Vol. 14 Issue 9, p1 

    Reports on the changes made in the purchasing procedures of food commodities by the University of California-Los Angeles Medical Center in 2001. Annual savings in purchasing chicken; Reasons for switching to daily deliveries; Commodities that can be purchased direct.

  • Patti Dollarhide.  // Nation's Restaurant News;12/15/2003, Vol. 37 Issue 50, p20 

    This article presents an interview of Patti Dollarhide, 45, food service director at Via Christi Medical Center in Wichita, Kansas. She is a dietetic, Kansas State University. In the current economy weren't stressful enough, Dollarhide has taken on an additional role, as an officer in the...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics