IN LEWES, DEL.: Medical ctr.'s menu expands with new foodservice equip
- Technology keeps food costs on diet. Snow, Charlotte // Modern Healthcare;10/9/95, Vol. 25 Issue 41, p92
Features the self-directed automated machine (SAM), a cordless programmable robotic courier used at Good Samaritan Hospital in Cincinnati, Ohio. Functions and features of SAM; Robotics as one of the innovative approaches being taken by the hospital food-service departments.
- What's cooking. Fryett, Douglas K. // Materials Management in Health Care;Feb99, Vol. 8 Issue 2, p34
Examines key considerations when purchasing cooking equipment for hospital food service departments. Range of full-service equipment; Equipment for streamlined food service departments; Functions and features.
- Video Killed the Cash Bottleneck. Buzalka, Michael // Food Management;Jun2006, Vol. 41 Issue 6, p38
The article reports on the cash management and digital video recorder surveillance system installed at Moore Regional Hospital in Pinehurst, North Carolina to address the increase of labor costs in handling cash from the cafeteria. The equipment not only addressed the labor problem but also...
- SMH Auxiliary purchases new equipment for hospital kitchen. // Breckenridge American;9/27/2008, p5A
The article reports on the purchase of new equipment by the Stephens Memorial Hospital Auxiliary for the hospital kitchen in Breckenridge, Texas. They include a steam table, convection oven, commercial stove and a food processor. According to kitchen supervisor Cathy Owens, the equipment...
- FOODSERVICE GETS ITS TURN: Ohio hosp. eyes robotics to pave way for central retherm. Weisberg, Karen // FoodService Director;5/15/2003, Vol. 16 Issue 5, p34
Deals with the Automated Transport System (ATS) of the food service department of Ohio State University Medical Center in Columbus, which will be launched in 2004. Capabilities expected from the ATS system; Benefits of the ATS system when it becomes operational.
- IT KNOWS WHAT THEY'RE UP TO: Central monitoring keeps tabs on carts. Riell, Howard // FoodService Director;02/15/2001, Vol. 14 Issue 2, p96
Reports on a centrally controlled food cart system, manufactured by A La Cart Inc., adapted by Northwest Hospital Center Inc. in Baltimore, Maryland. Benefit from the use of the system; Cost of the carts and central monitoring system; Functions built into the central monitoring systems.
- 3 case histories show the way: Making the switch to cook-chill prep. Chater, Amanda // FoodService Director;06/15/98, Vol. 11 Issue 6, p152
Describes changes at the University of Virginia Medical Center's food service operation after the installation of cook-chill equipment. Challenges presented by retherming traditional dishes without losing all the moisture; Reduction of waste; Ease in the monitoring of portion control.
- IN LONG BEACH, CA: Hospital dishes lighten up for summertime. // FoodService Director;7/15/2002, Vol. 15 Issue 7, p1
Reports on the changes in the Seaside Cafe menu at Long Beach Memorial Hospital in California to capitalize on customers who want lighter cold dishes and thirst-quenching beverages. Bottled beverages offered at the Cafe; Percentage of increase in beverage sales.
- Cafeteria Boot Camp. // FoodService Director;3/15/2011, Vol. 24 Issue 3, p8
The article focuses on the cafeteria renovation at the Blanchfield Army Community Hospital in the Fort Campbell, Kentucky base. Seeing the need to renovate the 30-year old cafeteria, Colonel Maria Worley initiated the complete facelift of the hospital's dining area with focus on healthy food....