Rejuvenating a Program

Schilling, Becky
October 2008
FoodService Director;10/15/2008, Vol. 21 Issue 10, p44
Trade Publication
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.


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