Hospitals & Long-term Care

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“Hospitals should be a role model,” says the clinic’s spokeswoman, Eileen Sheil, explaining the move to rid the premises of the fast-food chain after 20 years.
When it comes to organic farming, St. Luke’s Hospital foodservice staff have found ways to streamline production and maximize utilization.
Hospital cafeteria managers may currently be considered exempt executives, but if they earn less than $50,000, they will now be eligible for overtime pay.
After solely working with Aramark for two years, the clinic has tapped Sodexo to lead foodservice for its main campus and children’s hospital.
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During meal time, having to halt delivery to fulfill a patient’s request for more ketchup or sweetener can back up the flow of room-service deliveries.
vending salad machine
Luke Saunders is out to prove healthy meals can come at the push of a button with Farmer’s Fridge, a line of vending machines stocked with healthy foods.
The newly seated members will serve a two-year term starting this month.
The chef at Green Valley Hospital’s new eatery, Madera Restaurant & Grille, brings more than 20 years of experience in the luxury-hotel business, including four years at The Phoenician Resort in...
The foodservice giant has pledged to make its meals healthier by revising its menus and adding healthier choices through a five-year initiative, Healthy For Life 20 by 20.
The food nutritional director at Northern Louisiana Medical Center aims to provide hospital patients, staff and customers with comfort food in a comfortable environment.

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