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Hospitals & Long-term Care

Operations

Rex Healthcare food gets thumbs-up from Conde Nast

 Nov. 10, 2014

“9 Great Meals” recommends hospital’s food; National Museum of the American Indian also gets nod.

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Peer-to-peer marketing

 Nov. 07, 2014

We hired interns to support the promotion of meal plans and dining services throughout the year.

Operations

Florida agency helps schools set nutrition standards

Nov. 06, 2014

Although a number of school districts around the U.S. have abandoned new United States Department of Agriculture meal pattern nutritional guidelines because students have loudly rejected the notion of healthier food, Florida has led the way in successfully promoting the idea that better food leads to better performance in the classroom.

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Cooking classes for students

Nov. 06, 2014

During National Nutrition Month, we hosted a series of four cooking classes for students called In the Kitchen.

Operations

Minnesota healthcare system jumps on healthy bandwagon

Nov. 04, 2014

Starting Monday, Fairview Hospitals across Minnesota rolled out a new food menu for patients and guests.

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Getting the message straight

Nov. 04, 2014

We have an electronic e-newsletter that we send out to our teachers to tell them about what’s going on in our program and update them on the new regulations.

Operations

Senior residence to honor vets with a breakfast

Nov. 04, 2014

On Nov. 11, nearly 40 residents of Oakwood Common will be honored at a special breakfast to commemorate Veterans Day.

Operations

Strike ends at Oregon hospital

Nov. 03, 2014

More than 300 McKenzie-­Willamette Medical Center workers returned to work Friday after a three-day strike protesting pay, working conditions and proposed increases to employee health care costs.

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Diet help

Nov. 03, 2014

Now, within 24 hours of admission, one of our call center operators calls the patient and explains his diet, what to expect from our department and how to contact us.

Operations

Most operators offer on-premise catering

Oct. 31, 2014

Most operations offer on- premise catering. For those that do offer both on- and off-premise catering, on- premise catering makes up 80% of the catering business.

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