TITLE

AT NANTICOKE MEMORIAL HOSP.: Working conditions improve

PUB. DATE
August 2000
SOURCE
FoodService Director;08/15/2000, Vol. 13 Issue 8, p8
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Reports the replacement of the kitchen at Nanticoke Memorial Hospital in Seaford, Delaware. What prompted the increased emphasis on foodservice facilities at Nanticoke; Number of its foodservice management staff; Features of the kitchen; Advantages of the enhanced layout of the kitchen.
ACCESSION #
3511350

 

Related Articles

  • WITH HELP FROM NOVARTIS: Nanticoke Hosp. raises quality of puree menus.  // FoodService Director;04/15/2000, Vol. 13 Issue 4, p20 

    Reports that Nanticoke Memorial Hospital in Seaford, Delaware is planning a revamp of all of its puree menus. Characteristics of its planned puree menus; Reason for revamping its puree menus.

  • KITCHEN UPDATED, TOO: Brands double Nanticoke Hosp. sales.  // FoodService Director;06/15/2000, Vol. 13 Issue 6, p14 

    Reports that Nanticoke Memorial Hospital in Seaford, Delaware, has replaced its employee cafeteria with branded foodcourt and the kitchen with a roomier, more efficient facility. Benefits from the addition of the foodcourt; Foods served in the foodcourt.

  • AT ST. VINCENT HOSPITAL: Temporary f/s fix proves to be full-time sales booster. Bond, Marian // FoodService Director;12/15/2003, Vol. 16 Issue 12, p24 

    Reports on the positive impact of an approach used by foodservice officials in a cafeteria at St. Vincent Hospital and Medical Center during the remodeling of the main kitchen on its financial performance in the U.S. Dishes served by the officials; Prices of the dishes; Approximate number of...

  • Hospital's food service expansion adds value to patient care.  // PM Engineer;Aug2014, Vol. 20 Issue 8, p58 

    The article reports on the installation of a UL-1978 listed grease-duct system in the kitchen of the Massachusetts General Hospital. Topics covered include the impact of the system on patient conditions as well as implications for the workload of the hospital's kitchen staff. Also mentioned is...

  • A Hybrid Approach.  // FoodService Director;11/15/2009, Vol. 22 Issue 11, p8 

    This article focuses on the kitchen expansion project completed by Texas Health Presbyterian Hospital Dallas. Neal Lavender, director of food, nutrition and hospitality, claims that it makes the hospital the largest in northern Texas. A new bed tower, composed of 177 beds and the foodservice...

  • Renovation Recipe.  // FoodService Director;3/15/2008, Vol. 21 Issue 3, p46 

    The article focuses on the renovation of the kitchen at the Millard Fillmore Suburban Hospital in Amherst, New York. According to the article, the foodservice department, an Aramark account, used around $168,000 to purchase new equipment, move existing equipment and rearrange the flow of...

  • Grand plan. Flurry, Amy // Country Living;Nov2002, Vol. 25 Issue 11, p138 

    Focuses on the renovation of an ancient kitchen of a house in Erwinna Pennsylvania.

  • A place to linger. Morton, K.S.; McNamara, J. // Country Living;Feb1990, Vol. 13 Issue 2, p96 

    Photo essay with text of two country kitchens. Renovation of a 1664 kitchen in the English countryside; Refurbished New Jersey kitchen with a 1930s motif.

  • Manhattan makeover. Morton, Kevin Scott // Country Living;Mar1993, Vol. 16 Issue 3, p140 

    Presents a photo essay with text of a remodeled kitchen in a 100-year-old New York City town house. Smart layout and traditional craftsmanship; Finely carved paneling unifies the breakfast nook with the rest of the kitchen; Fruit-and-foliage motif of the curtains and banquette upholstery; More.

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