Hospitals & Long-term Care

Operations

2006 Hospital Census Report

Food costs per-patient-day rose 5% from 2004 to 2005 in hospitals self-operating foodservice and participating in FSD’s Industry Census Report, and rose nearly 7% in their contract managed counterparts.

Operations

Reinventing hospital food at Fletcher Allen Health Care

Richard Jarmusz focuses on local, healthful food.

Non-patient meals now account for a larger portion of hospitals' foodservice programs than patient feeding.

Massachusetts governor proposes $1.5 million cut to elderly nutrition programs.

Total foodservice revenues rose an average of 6% last year, to $1.44 million compared with 2008’s $1.36 million.

Midsize and regional contract management companies see growth while national companies saw slight decline in revenue.

As the economy continued to struggle in 2009, contract management firms overall experienced a flat year. The largest contractors saw a slight dip in revenue year-over-year, while Tier 2 and Tier 3 companies saw growth of 2.4% and 2.6%, respectively.

Winners to be announced Feb. 28.

At MenuDirections 2012 we will honor the 12 FSDs of the Month from 2011 and announce the 2011 FSD of the Year. The FSD advisory board and FSD staff choose the FSD of the Year, but we also want to hear from you. Take a second to look at the operators we&rs

Researchers experimented with color-coding foods into red, yellow and green categories.

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