New raves and old faves

Weisberg, Karen
September 2001
FoodService Director;9/15/2001, Vol. 14 Issue 9, p84
Trade Publication
Describes the ways food service operators prepare chicken menu in hospitals and health care facilities across the United States. How chicken parmigiana is prepared; Recipe for honey mustard chicken; Cost of chicken piccata.


Related Articles

  • Meeting diet parameters. Weisberg, Karen // FoodService Director;6/15/2002, Vol. 15 Issue 6, p54 

    Focuses on the chicken dishes prepared at hospitals and other health care services in the U.S. Versatility of herb-grilled chicken; Popularity of chicken for catering; Ways to prepare chicken.

  • Fighting the mighty Caesar. Weisberg, Karen // FoodService Director;08/15/2000, Vol. 13 Issue 8, p100 

    Looks at how hospital foodservice facilities in the United States serve chicken dishes. Overview of the popularity of fried chicken; Chicken dishes that are popular among patients; How chicken dishes are prepared.

  • A menu mainstay. Weisberg, Karen // FoodService Director;09/15/98, Vol. 11 Issue 9, p132 

    Focuses on the popularity of chicken recipes at food service operations in hospitals and healthcare facilities in the United States. Factors driving demand for chicken recipes; Most popular chicken recipes; Variations in chicken menu offerings; Successful catering operations that serve chicken...

  • Florida hospital sets new delivery program.  // FoodService Director;07/15/98, Vol. 11 Issue 7, p26 

    Reports that Mt. Sinai Medical Center in Miami Beach, Florida has been developing a delivery program at its branded food-court. Plan to offer a limited menu of selection from branded stations; Highlights of the program.

  • Making anything portable. Weisberg, Karen // FoodService Director;06/15/2000, Vol. 13 Issue 6, p102 

    Offers a look at the breakfast service of three hospital cafeterias in the United States. Palmetto General Hospital in Hialeah, Florida; Jackson Hospital and Clinic in Montgomery, Alabama; North Shore University Hospital in Plainview, New York.

  • 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.

  • Going beyond turkey club. Weisberg, Karen // FoodService Director;08/15/98, Vol. 11 Issue 8, p128 

    Focuses on deli food operations in hospitals and healthcare facilities in the United States. Louisiana State University Medical Center in Shreveport's offering of low fat deli meats; Health Choice meat products offered at the University of Virginia Health Sciences Center's main cafeteria;...

  • 3-D PICTURE MENU AIDS PEDIATRIC MEAL SERVICE.  // Health Facilities Management;Apr2003, Vol. 16 Issue 4, p6 

    Reports on the use of the Fisher-Price 'View Master,' a three-dimensional picture menu, by patients at Cincinnati Children's Hospital Medical Center as of April 2003. Features and mechanism; Benefits for children.

  • HOSPITAL SERVES UP ETHNIC SMORGASBORD.  // Health Facilities Management;Jul2003, Vol. 16 Issue 7, p6 

    Reports on the traditional food offerings at Weiss Memorial Hospital in Chicago, Illinois as of July 1, 2003. Purpose of its expanded offerings of traditional food; Result of a tasting session conducted by the hospital for staff, interpreters and the press.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics