IN ILLINOIS, TEXAS, OTHER SITES: VA explores combined food production, labor alternative
- PHYLLIS FILGATE, DEPT. OF VETERANS AFFAIRS:
Cook-chill Queen. Weisberg, Karen // FoodService Director;9/15/2004, Vol. 17 Issue 9, p40
Provides information on the responsibilities of Phyllis Filgate as foodservice director of Veterans Integrated Services Network at the U.S. Department of Veterans Affair. Utilization of cold or convenience foods plated through an advanced delivery system proposed by the director; Problems...
- AN FSD NEWSTRACK REPORT: VETERAN'S MEDICAL CENTERS STEP-UP CONSOLATION EFFORT. // FoodService Director;11/15/2000, Vol. 13 Issue 11, p16
Reports on the plans of the United States Veterans Affairs (VA) to consolidate food production and service functions of patient feeding and retail operations in several (VA) medical centers. Reason for the merger effort; Challenges faced by VA; Nutritional issues to be tackled.
- VA Hospitals Shift to Central Production Plan. // FoodService Director;04/15/99, Vol. 12 Issue 4, p1
States that three United States Department of Veterans Affairs (VA) healthcare facilities in metropolitan New York area are implementing centralized food production and satellite service. Features of the centralized commissary; Equipments for cook-chill and blast chill operation; Investment amounts.
- BOOST HFM MEMBERSHIP BY 160: VA HOSPITAL FOODSERVICE MGRS. JOIN NATL. HEALTHCARE SOCIETY. // FoodService Director;07/15/2001, Vol. 14 Issue 7, p1
Reports that the United States Department of Veterans Affairs' Nutrition and Food Service (NFS) headquarters office has authorized memberships in the National Society for Healthcare Foodservice Management. Aim of the move; Foodservice program expenses of the NFS; Recommendations for increased...
- VA Health Care: Food Service Operations and Costs at Inpatient Facilities: HEHS-00-17. // GAO Reports;11/19/1999, p1
The Department of Veterans Affairs (VA) spent about $429 million to provide food services at 172 of its 175 inpatient health care locations in fiscal year 1998. Although some of this money went for nutrition needs assessments, counseling, and other patient-related activities, most--$337...
- For Efficiency: GAO Studies VA Fdsvc. // FoodService Director;01/15/2000, Vol. 13 Issue 1, p1
Announces the plan of the United States (US) Congress to privatize the foodservice operations of the US Department of Veterans Affairs. Information on the report published by the US General Accounting Office focusing on the department's foodservice; Financial information on the foodservice...
- NEW GOVERNMENT REPORT: VA identifies patient f/s savings. // FoodService Director;01/15/2001, Vol. 14 Issue 1, p1
Presents a report released by the United States General Accounting Office on the benefits of consolidating the production of inpatient foodservice operations and utilizing the workers from other branch of the Department of Veterans Affairs. Estimated savings from the consolidation; Programs...
- Changing with the Times. Schilling, Becky // FoodService Director;9/15/2009, Vol. 22 Issue 9, p18
The article discusses the change in the way the foodservice department of the U.S. Veterans Affairs (VA) operates. The department, officially known as the Office of Nutrition and Food Services/Medical Surgical Services, has been renovating its program and remaking the image of the medical...
- VA eliminates the variables using software to train its employees. J.A. // AHA News;1/27/97, Vol. 33 Issue 3, p4
Reports that the United States Department of Veterans Affairs use a training tool called `Primary Care Management Module' allowing employees to learn at their own pace. Goal to increase employee productivity.