Building a Better Workforce
- More hospitals consider spoken menu options. // Food Management;Jan2000, Vol. 35 Issue 1, p14
Reports on hospitals' consideration for spoken menu options in the United States. Efforts of hospitals to increase customer satisfaction; Use of traditional and non-select menu selection process.
- BY 30%: Shands expands entree offerings. // FoodService Director;05/15/99, Vol. 12 Issue 5, p5
Reports on the menu cycle at Shands Hospital on Gainesville, Florida. Changes in the menu entrees; Information on weekend menus; Focus of the restaurant.
- More choice on the menu means less wasted food. // Nursing Standard;6/23/2004, Vol. 18 Issue 41, p6
Reports on the experiments conducted at the Wexham Park Hospital and Eastbourne Hospital in England where patients were given more menu options for their daily meals. Research finding that a la carte menus would save money, boost patient and staff satisfaction and help tackle malnutrition;...
- Michigan Hospitals Pledge Healthy Changes. // Food Management;Jun2011, Vol. 46 Issue 6, p12
The article reports on the move of 50 hospitals across Michigan regarding the voluntary Healthy Food Hospitals initiative which addresses healthy eating issues.
- Great Grains. Kiernan, Willie // FoodService Director;2/15/2009, Vol. 22 Issue 2, p46
This article deals with the growing popularity of grains in the U.S. foodservice sector. According to Kathy Butler of the Unviersity of North Texas, in Denton, she received positive reception and trepidation from her grain ventures. For instance, Butler offers multi-grain bread and whole-grain...
- Hospital Makeover. Neshevich, Carol // Foodservice & Hospitality;Oct2011, Vol. 44 Issue 8, p24
The article reports that the Canadian hospitals are changing the perception of their meal programs and offer choices and personalized service to patients. St. Michael's Hospital embarks local foods and features local ingredients on its menu items. It reports that Alberta Health Services launches...
- Medicinal Menus. Hattam, Jennifer // Sierra;Jan/Feb2007, Vol. 92 Issue 1, p26
The article highlights the popularity of medicinal menus in the United States which have been developed in relation to poor nutrition. Statistics indicate that poor nutrition contributes to four of the six leading causes of death in the country and that more than 40 percent of the country's top...
- Hospital food. Freedhoff, Yoni // Active Living;Jul2008, Vol. 17 Issue 4, p27
The author expresses his views on the nutritional value of foods served at a cafeteria in Ottawa Heart Institute in Ontario. The author shares that the hospital cafeteria serves menus along with its nutritional information which are a bulk of junk food such as burgers, fries, pop, ice cream and...
- SMART SAVINGS. Dorner, Becky // Today's Dietitian;Sep2009, Vol. 11 Issue 9, p20
The author provides tips for nursing facilities on how to reduce the operating costs of their dietary departments in the U.S. She cites the importance for supervisors in nursing facilities' dietary departments to review the budget, purchasing procedures, and menus to determine areas that can be...