Continue to Site >>>

Becky Schilling

Articles by
Becky Schilling

Page 11
Menu

Menuing Meatless

This summer, the Windows Restaurant at Oak Crest retirement community began menuing meatless offerings in order to give residents healthier options. The trick, according to Paul O’Callaghan, Windows Restaurant manager, is getting residents to eat th

Operations

Atlanta's Piedmont Hospital Moving Away from Room Service

For the past five years, the trend in hospital foodservice has been moving toward a room service model for patient feeding. Five hundred-bed Piedmont Hospital in Atlanta was one of the hospitals that made the switch from a traditional trayline to room ser

Menu

Legislating Health

Six states and the district of Colombia passed legislation in 2010 that mandated "healthy" reforms in school meals programs. Those bills were in addition to the national Healthy, Hunger-Free Kids Act. All these laws have directors asking, "

People

Brad Lange: A New Comfort Level

Like a lot of teenagers, Brad Lange took a job working in a restaurant as a dishwasher. After a stint in the Marine Corps during the Vietnam War, Lange found himself without a paycheck. “I couldn’t get a job, so I got back in the kitchen,&rdqu

Menu

A Healthy Renovation

As part of a new contract with Morrison Management Specialists, 428-bed Penn State Milton S. Hershey Medical Center has renovated a café into a franchise Au Bon Pain location.

Operations

Merging of Brands

Luby’s Culinary Services has partnered with the marketing staff at the new 48-bed West Campus-Texas Children’s Hospital to create a kid-friendly foodservice program. According to Todd Coutee, senior vice president of operations for Luby’

Operations

FSD talks with the USDA’s Janey Thornton about the state of school foodservice programs

FSD talked with Dr. Janey Thornton, USDA deputy undersecretary for Food, Nutrition and Consumer Services, about the HealthierUS School Challenge and Chefs Move to Schools to find out what the undersecretary has learned during her past two years on the job

People

Brent Craig: Communicating change

Brent Craig doesn’t buy into the notion that ignorance is bliss. Instead, he thinks that’s precisely where school nutrition programs have gone astray.

Operations

What’s New in Summer Meal Programs?

Speaking about child nutrition reauthorization last year, Secretary of Agriculture Tom Vilsack said one of his main priorities was to increase student access to school meals on non-school days, especially during the summer months. The U.S. Department of A

Operations

Hospitality on Display

A new customer service initiative is underway at the 40-facility, 10,000-resident Benedictine Health System. The long-term care system is focusing on four areas—selection, service, surroundings and quality production—for its Performance Excell

People

Tonya Burnett: People first

Tonya Burnett, director of nutrition services for 434-bed St. Rita’s Medical Center in Lima, Ohio, is described as “very people focused,” by Chris Provaznik, vice president of operations. “She is very caring about her staff and our

Operations

Bruce Thomas: Leading the Way

At a Glance: Bruce Thomas •Associate Vice President of Guest Services •Geisinger Health System, Danville, Pa. •Years in foodservice: 38 •Years at Geisinger: 22 (six in curr...

  • Page 11