Niagara University to help enhance hospital’s foodservice program

The college of hospitality and tourism was called upon to design the café and improve patient scores at Niagara Falls Memorial Medical Center.

Published in Healthcare Spotlight

“The university will develop an incentive program for hospital staff to help them understand the importance of favorable HCAHPS scores,” Maher says. “We’ll train staff in best practices in customer service to improve those scores.”

Maher adds that the projects mesh well with the college’s focus on “practical industry applications.” “This is why we agreed to participate in the project at the initial meeting, even though we were already several weeks into the semester and students had their course and work schedules set at that time,” he explains. “This project also develops leadership skills in our students. It was too good of an experiential opportunity for our students to pass up.”

The hospital and the university have worked together informally on several projects in the past, such as ReNu Niagara, the university’s community outreach program that is funded by the Department of Housing and Urban Development. The hospital’s contribution was the Community Health Worker program, which is designed to reduce infant mortality rates by promoting prenatal and perinatal care.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources