TITLE

Rejuvenating a Program

AUTHOR(S)
Schilling, Becky
PUB. DATE
October 2008
SOURCE
FoodService Director;10/15/2008, Vol. 21 Issue 10, p44
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the food service program implemented by Chris Schmidt, executive chef/foreman cook supervisor at Fort Bliss's William Beaumont Army Medical Center in Texas. He says that when he came to William Beaumont the foodservice was very institutional. One of the first changes Schmidt made was to the existing two-week cycle menu. He increased the number of options, focusing on those items that would appeal to the local population. Another change to the menu was the addition of a daily rotating station with self-serve concepts.
ACCESSION #
34719740

 

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