Segment: Hospitals & Long-term Care

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Knowing the importance of complying with HACCP guidelines, Krissy Lane, R.D.,  acting food service systems management dietitian at Central Arkansas Veterans Healthcare System in Little Rock, Ark., implemented a new advanced tray preparation system in

For most non-commercial operators, new dining locations are not in the works. Sixty-seven percent of respondents to The Big Picture research say they have no new dining location planned.

We had a pumpkin carving contest in our cafeteria. We supplied the pumpkins, and staff members were able to take their pumpkins home and then submit their entries. Customers voted on the submissions...

Twenty-nine percent of operators plan to increase their use of from-scratch breakfast cooking in the next year, according to research from The Big Picture.

Finding time to offer training was unanimously ranked as the most difficult aspect of providing training opportunities for staff. Getting money for training was the most difficult for those in the...

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