What's in a Name?

September 2010
FoodService Director;9/15/2010, Vol. 23 Issue 9, p37
Trade Publication
The author comments on the creation of concept names in the foodservice industry. According to the author, people in the sector are particular when it comes to moniker as they become related to connotations. The author also talked about hospitals who offer patients food at any time of the day, similar to hotel room service.


Related Articles

  • Here for the long haul. Weisberg, Karen // FoodService Director;7/15/2004, Vol. 17 Issue 7, p36 

    Focuses on the room service program of the Swedish Medical Center in Seattle, Washington. Person credited for the creation of the program; Percentage increase in patient satisfaction with the food and nutrition services department brought by the program; Overview of the program.

  • ROOM SERVICE TO THE RESCUE: Wash. hosp. holds line on costs, staff.  // FoodService Director;2/15/2004, Vol. 17 Issue 2, p10 

    Reports on the satisfaction of customers over the room service offered by the foodservice operators of the Mary Lane Hospital in Ware, Maryland. Comment from foodservice operations manager Diana Hitchcock; Availability of the room service; Average meal cost.

  • Hospitals taking orders.  // FoodService Director;7/15/2004, Vol. 17 Issue 7, p1 

    Presents a study on the room service offered by self-operated healthcare foodservice market. Primary reason for the adoption of room service by healthcare foodservice market; Fraction of the members of the National Society for Healthcare Foodservice Management (HFM) that offer room service for...

  • Institutional malnutrition. Bender, A.E. // British Medical Journal (Clinical Research Edition);1/14/1984, Vol. 288 Issue 6411, p92 

    Discusses the concern for the management of food service in hospitals. Assessment on the nutritional need of patients; Role of doctors in securing the dietary condition of patients; Recommendations on the improvement of the facilities.

  • Fresh Approaches to Food Service.  // hfm (Healthcare Financial Management);Nov2006, Vol. 60 Issue 11, p28 

    The article reports on the new approach of food service employed by different hospitals in the U.S. Good Shepherd Medical Center serves healthy menu and dietitians do not have to modify meals for patients with heart disease, diabetes, or sodium restrictions. Farmer's markets are popular to some...

  • Hospital food service takes corporate turn. Trager, Cara S. // Crain's New York Business;10/27/97, Vol. 13 Issue 43, p40 

    States that many local hospitals in New York City have contracts with food management services. How these management firms help hospitals; Types of food served in some hospitals in New York; Why hospitals contract these services. INSET: Sharing the savings--and risk..

  • Serving Smiles. Richter-Zeunik, Mary // FoodService Director;10/15/2004, Vol. 17 Issue 10, p28 

    Discusses the implementation of a room service model at OSF St. Joseph Medical Center in Bloomington, Illinois. Features of the foodservice model; Details of the implementation program; Benefits of the room service for both patients and hospital employees.

  • The Room Service Menu. King, Paul // FoodService Director;8/15/2006, Vol. 19 Issue 8, p30 

    This article presents way to achieve menu success with a room service program in a hospital. Room service allows hospitals to broaden the menu choices available to patients. The key component is customization, it is important to personalize the menu to the patient before they ever see it....

  • Mitigating burnout in foodservice management. Reynolds, Dennis // Nation's Restaurant News;2/27/95, Vol. 29 Issue 9, p32 

    Focuses on burnout in foodservice management in the hospitality industry. Symptoms of burnout; Remedies.


Read the Article


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

Try another library?
Sign out of this library

Other Topics