AVG. $2,500 DAILY: North Carolina hosp. cafe building high-check sales
- CROSS-TRAINING HELPS: Cafes do double-duty at Mayo Clinic/Scottsdale. Bond, Marian // FoodService Director;03/15/2001, Vol. 14 Issue 3, p42
Looks at the cafeteria operations of the Mayo Clinic in Scottsdale, Arizona. Statistics on customer satisfaction with the staff and the patients; Brief background on the clinic; Menu offered by the clinic; Cross-training of the cafe's staff; Operation hours of the cafe.
- Branding in Hospitals: Meeting customer demand. Weisberg, Karen // FoodService Director;11/15/99, Vol. 12 Issue 11, p78
Provides information on the branded quick-service restaurants (QSR) at cafeterias of two health care facilities in the United States. Customers' expectations from the cafeterias; Training of QSR employees at the cafeterias; Special food items offered by branders.
- In hospitals: An outreach community service. Weisberg, Karen // FoodService Director;08/15/97, Vol. 10 Issue 8, p122
Reports that according to many members of food and nutrition services departments in healthcare facilities throughout the United States who are involved in catering ventures, it is an enterprise well worth the effort. Importance of catering efforts to the facility's bottom-line; Reference to...
- Mt. Sinai Med. Center foodcourt draws 7,000/day. Hirschfeld, Jeff // FoodService Director;12/15/97, Vol. 10 Issue 12, p54
Focuses on the introduction of a branded food-court at Mount Sinai Medical Center in Miami Beach, Florida. Who operates the food-court; Comments from John DeSantis, director of nutrition and food services at Mount Sinai; How the medical center has benefitted from the food-court; Information on...
- Major Trend: Network spurt causes fsds to mull cook-chill. // FoodService Director;01/15/2000, Vol. 13 Issue 1, p74
Focuses on the network approach trend among healthcare foodservice facilities in the United States. Benefits of the approach; Challenges faced by the industry; How cook-chill production complements the network approach.
- No one solution fits all. Weisberg, Karen // FoodService Director;05/15/97, Vol. 10 Issue 5, p110
Focuses on Home-Meal Replacement (HMR) programs as instituted by various healthcare facilities around the United States, highlighting the fact that there is no one solution that works for everyone. What Paul Deignan, director of nutrition at Burlington (IO) Medical Center, realised about their...
- A Sea of Change at UCSF Medical Center. King, Paul // FoodService Director;11/15/2009, Vol. 22 Issue 11, p32
This article deals with the first major foodservice renovation at University of California, San Francisco Medical Center in San Francisco, California. The project, which aims to renovate the hospital's cafeteria and kitchen, has an almost eight million U.S. dollar budget. The 379-seat Moffitt...
- Clean enough to eat from. Griffin, William R. // Health Facilities Management;May2001, Vol. 14 Issue 5, p33
Focuses on the importance of cleaning and maintaining food service areas in health care facilities. Types of surface materials; Supplies and equipment for cleaning; Details on several surface cleaning tips; Maintenance of cleanliness.
- Fewer menu choices. Weisberg, Karen // FoodService Director;07/15/98, Vol. 11 Issue 7, p110
Reports on trends in food service in hospitals and healthcare facilities in the United States. Introduction of beef dishes at Presbyterian Medical Center; Offering of traditional food fare at The Grace Plaza of Great Neck; Regularly menued beef items.