- Tuna's still king. // FoodService Director;06/15/98, Vol. 11 Issue 6, p124
Discusses the popularity of tuna entree salad in hospital food services. Preparation of tuna salads with celery, onions and green pepper at the Gouverneur Hospital in New York City; Use of a marinated vegetables; Inclusion of cold salads at least once a week.
- FOLLOWING UPGRADE IN PASADENA: DAILY HOSPITAL SALES UP $500. // FoodService Director;6/15/2002, Vol. 15 Issue 6, p5
Reports on the increase in daily sales at Huntington Hospital in Pasadena, California, following an upgrade to the employee cafeteria. Menu offered at the hospital's The Bistro Garden; Selection of salad dressings to appeal to customers; Promotion of each cafeteria upgrade.
- Eskenazi Hospital Embraces Change, Tradition. King, Paul // FoodService Director;4/15/2014, Vol. 27 Issue 4, p22
Several photographs are presented depicting the designs of the foodservice concepts of the Marketplace, a multi-unit servery at Sidney and Lois Eskenazi Hospital in Indianapolis, Indiana including the Italian station, salad bar and grab-and-go area.
- Adapting almost anything. Weisberg, Karen // FoodService Director;07/15/2000, Vol. 13 Issue 7, p92
Reports on the entree salads offered at some hospitals and healthcare facilities in the United States. Salads offered by Morrison Healthcare Food Services at Northwestern University Hospital in Chicago, Illinois; Main course salad at New York Presbyterian Hospital in Manhattan, New York; Salad...
- Face facts: Branded salads sell. // FoodService Director;7/15/2006, Vol. 19 Issue 7, p6
The article deals with the line of prepackaged salads that Tony Almeida, director of food and nutrition, environmental and host services at Robert Wood Johnson University Hospital in New Jersey, introduced to boost the sales of the hospital's cafeteria. The salad, selling 80 units a day, comes...
- Salad Action. Weisberg, Karen // FoodService Director;4/15/2007, Vol. 20 Issue 4, p46
The article offers information on salads. Ingredients of salads may now include any vegetable, fruit, grain or protein, chopped, sliced, diced, julienned or grilled, offered hot or cold. Salads retain their good-for-you reputation since they contain cheeses, croutons and dressings that add...
- Rhapsody In Green. Holaday, Susan // FoodService Director;3/15/2009, Vol. 22 Issue 3, p42
The article focuses on the salad offerings in cafeterias in the U.S. According to Heather Walker-Pardo of the University of Medicine & Dentistry of New Jersey University Hospital, they are getting away from traditional salads because people are generally eating healthier and looking for...
- Farm Fresh. // FoodService Director;10/15/2009, Vol. 22 Issue 10, p10
The article announces that the 613-bed Stanford Hospital & Clinics in Palo Alto, California has launched a new organic and sustainable patient menu called Farm Fresh. It reports that all food items served on the Farm Fresh menu came from local produce which are sustainable and organic. The menu...
- Hospital Food. Lanou, Amy Joy // Good Medicine;Autumn2005, Vol. 14 Issue 4, p8
Presents the results of a survey about the foods served by hospitals in their cafeterias and restaurants conducted by the Physicians Committee for Responsible Medicine and ADinfinitum Inc. in the U.S. Percentage of hospitals that offer fresh fruit; Failure of hospitals to offer bean dishes...