AND DEAL WITH FOOD ALLERGIES: GROUPS MUST BUILD TRUST
- 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.
- CONCERNS WITH F/S EQUIPMENT: Will online buys gain foothold. // FoodService Director;11/15/2001, Vol. 14 Issue 11, p28
Looks at the prospects of online purchasing of food service equipment among food service operators in United States health care facilities. Concerns of Sara Dunne, food service director for Grand Rapids Veterans Home in Michigan over online purchasing; Views of Dan Spofford of Inland Hospital...
- A Personal Touch. Schilling, Becky // Food Management;Sep2015, Vol. 50 Issue 9, p6
An introduction is presented in which the editor discusses various reports within the issue on topics including foodservice operator faced with increasing amount of diners with food allergies, challenges including labor struggles and food price increases.
- At HFM Conference in LA Quinta, Ca: Labor Vital in Prep, Delivery. Weisberg, Karen // FoodService Director;11/15/99, Vol. 12 Issue 11, p12
Presents the employee hiring and retention strategies of five health care food service operators in the United States who attended the National Society for Healthcare Foodservice Management conference in 1999. Importance of listening to employees; Services for employees; Efforts to address...
- Presented at ADA Conference: Healthcare's future lies in better customer svc. today. // FoodService Director;11/15/99, Vol. 12 Issue 11, p20
Presents the views of healthcare consultant Lou Burgess on the survival of health care food service in the United States in an era of downsizing. Overview of her address at the American Dietetic Association Conference in October 1999; Key to satisfaction among family members and patient...
- Management of Student Food Allergies in School Foodservice Operations. Mutta, Neha; Bednar, Carolyn // TAFCS Research Journal;2009, Vol. 1 Issue 1, p41
The article focuses on United States schools' practices regarding students with food allergies. Topics mentioned include the training of foodservice employees, foodservice administrators' lack of knowledge regarding food allergies, and the importance for schools to develop policies to manage...
- What to Look for, How to `Fix It': Managing employee fatigue. Atkinson, William // FoodService Director;11/15/99, Vol. 12 Issue 11, p172
Focuses on employee fatigue in the United States. Effects of employee fatigue in the workplace; Research findings about employee fatigue; Reasons for the difficulty in addressing the employee fatigue problem; Strategies to keep fatigue and its effects to a minimum among food service employees.
- It's 2015. Do you know where your allergies are? Weiner, Adam // Restaurant Hospitality Exclusive Insight;8/17/2015, p2
The article discusses some misconception about foods that cause allergies and how food service businesses can minimize unnecessary kitchen waste because of these misconception. The author reflects on his experience avoiding foods with milk, cream and non-aged cheese. He advises that the staff of...
- Hospitals' Pledge Yields Results. // FoodService Director;8/15/2008, Vol. 21 Issue 8, p12
The article presents the result of a report on food service at healthcare facilities in the U.S. which was conducted in May 2008 by Health Care Without Harm (HCWH). According to HCWC, healthcare facilities are taking steps toward becoming more sustainable and at the same time provide healthier...