TITLE

Down home and simple

AUTHOR(S)
Weisberg, Karen
PUB. DATE
May 2003
SOURCE
FoodService Director;5/15/2003, Vol. 16 Issue 5, p68
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Presents information on the seafood dishes served at several medical centers in the U.S. Verde Valley Medical Center in Cottonwood, Arizona; HCA Garden Park Medical Center in Gulfport, Mississippi; Regional Medical Center in Biloxi, Mississippi.
ACCESSION #
9862311

 

Related Articles

  • Columbia Presbyterian Medical Center rolls out preplated meals hospitalwide.  // Nation's Restaurant News;5/20/96, Vol. 30 Issue 20, p16 

    Reports that the food production center at Columbia Presbyterian medical Center has switched from shipping foods in bulk to preplating patient's meals to save on labor and food costs. Food savings from decreased waste; Preparation of meals five meals in advance of service; Result of tests on the...

  • Weekly menu plan helps keep labor dollars down.  // FoodService Director;2/15/97, Vol. 10 Issue 2, p26 

    Reports on the advantages of the weekly menu system introduced at the Integris Southwest Medical Center in Oklahoma City, Oklahoma. Features of the system; Information included in description of menu items and substitutions; Considerations in implementing the new system.

  • With brands, snack carts at children's hosp.: Luring youngsters to cafeteria.  // FoodService Director;08/15/97, Vol. 10 Issue 8, p66 

    Reports on the efforts of the Nutrition Services Department of the Children's National Medical Center in Washington, D.C., to combat boredom by creating interesting ways to attract young patients into the cafeteria. Seating capacity; Opening hours of the cafeteria; Features of the menu;...

  • Burlington Med. Ctr. eyes an HMR station.  // FoodService Director;03/15/98, Vol. 11 Issue 3, p1 

    Features the foodcourt of Burlington Medical Center in Burlington, Iowa. Lobby coffee cart that switches to take-home-meals at night; Aim to balance production at lunchtime in the cafeteria; Completion of the foodcourt by early 2000; Menu items and prices.

  • 4-Unit Oakwood Med. Ctr.: Hosp. Group Heats Up Cook-Chill Production.  // FoodService Director;03/15/99, Vol. 12 Issue 3, p54 

    Reports that Oakwood Hospital and Medical Center has started using its cook-chill equipment to prepare meals for affiliated institutions in Dearborn, Michigan. Hospitals that comprise the Oakwood Hospital system; Comments from Robert James, director of food and nutrition services at the...

  • To Explain Healthful Choices: East L.A. medical ctr. adds soy, veggie sushi.  // FoodService Director;01/15/2000, Vol. 13 Issue 1, p6 

    Announces the introduction of healthy foods at the cafeteria of the White Memorial Medical Center in Los Angeles, California. Popularity of the Edamame food item; Daily average sales of the cafeteria; Description of the veta-meal.

  • NEW ERA FOR NORTHWEST: Hospital plans changes to cart system, renovations.  // FoodService Director;01/15/2001, Vol. 14 Issue 1, p8 

    Deals with the effort made by Northwest Hospital Center in Randallstown, Maryland to improve its food service operation. Installation of an A la Cart Central Management Control System in the cook-chilled production system; Renovation of the cafeteria; Role of ARAMARK in the improvement of the...

  • AND ADDS MEAT TO MENUS: Florida Hospital adjusts to growth in network. Weisberg, Karen // FoodService Director;02/15/2001, Vol. 14 Issue 2, p42 

    Reports on the plan to offer meat to patients at Florida Hospital Medical Center in Orlando, which is owned by Adventist Health System. Kitchen equipment considered by the hospital administration; Why the administration will serve meat throughout the retail operations of all seven locations;...

  • AND WATCHES REVENUE RISE: L.A. MED. CTR. ADDS BAKED GOODS, DEMO COOKING.  // FoodService Director;06/15/2000, Vol. 13 Issue 6, p5 

    Focuses on the positive outcome of the introduction of more baked goods and an exhibition pasta station at the Martin Luther King Medical Center in Los Angeles, California. Range of the profit increase per month; Background information on the move; Remarks from its food service director, Tony...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics