LESS MEAT, MORE VEGETARIAN: White Meml. shifts menu cycle for popular items
- AND ELIMINATES PAPER MENUS/COSTS: Ohio State Med. Ctr. serves `same-day'. // FoodService Director;05/15/2000, Vol. 13 Issue 5, p16
Reports on the establishment of Same Day Service, a menu-based ordering and room service concept, at the Ohio State University Medical Center in 2000. Objectives of the Same Day Service; Process that must be followed regarding Same Day Service.
- TO KEEP RESIDENTS EATING: Special care center adopts small portions, finger food. // FoodService Director;6/15/2002, Vol. 15 Issue 6, p6
Provides information on the small meals and finger foods served at the Goldenberg-Ziman Special Care Center, a facility for Alzheimers and dementia patients which opened in April 2002 in Reseda, California. Problem with the attention span of the patients; Details of the five meal a day program...
- AND RELIEVES NURSES OF DUTY: LAC+USC Med. Ctr. overhauls cart-based meal delivery. Riell, Howard // FoodService Director;7/15/2003, Vol. 16 Issue 7, p34
Reports on the upgrading of the patient meal rethermalization system and shifting of meal service from nursing to food service at the Los Angeles County and University of Southern California Medical Center. Benefits of the changes; Description of the system installed by A la Cart Inc.; Reason...
- ROOM SERVICE TO THE RESCUE: Costs drops at Conemaugh Med. // FoodService Director;12/15/2002, Vol. 15 Issue 12, p13
Provides information on the room service program at the Conemaugh Memorial Medical Center in Johnstown, Pennsylvania that yielded food costs savings for the center. Function of the program to the center's patients; Menus offered for children and seniors; Services offered to guests of patients.
- UCLA Med. Ctr. switches to fdsvc. hosts, hostesses. // FoodService Director;12/15/99, Vol. 12 Issue 12, p1
Reports on the patient tray delivery system implemented at the University of California at Los Angeles Medical Center. Benefit gained from the program; Problem that has been solved by the medical center in relation to the program.
- CLOSE, REGULAR CONTACT: F/s staff increase visits with Atlanta patients. // FoodService Director;03/15/2001, Vol. 14 Issue 3, p6
Focuses on the improved patient satisfaction driven by the food service program of the Atlanta Medical Center in Georgia. Patient satisfaction scores in the 1990s; Factors contributing to the increased patient satisfaction; Background on the operations of the medical center.
- THINKING OUTSIDE THE BUN: HOSP. ENTERS NEW WORLD. // FoodService Director;1/15/2002, Vol. 15 Issue 1, p6
Reports that Palomar Medical Center in Escondido, California is developing recipes and menu ideas targeted at increasing patient satisfaction as part of Aramark's World Class Patient Service concept. Chefs that worked to develop unique products; One popular upgraded menu concept; Change in the...
- STEAL THIS IDEA. // FoodService Director;2/15/2011, Vol. 24 Issue 2, p24
This article shares some ideas of food service and nutrition directors in schools and medical centers. Joan Marsh of Charlotte Country Day School reveals their turkey cooking class during Thanksgiving. Jeff Denton of Ponca City Schools shares how they hold a dinner theater, and Greg Merkle of...
- UVA, Morrison Signal Health. // FoodService Director;5/15/2007, Vol. 20 Issue 5, p22
The article reports on the introduction of the cafeteria program called Signals for Health by the University of Virginia Medical Center in its Wahoo West cafeteria. The cafeteria program is extension of successful year-old vending program. Signals for Health provides color coding for menu items...