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Hospitals & Long-term Care

Operations

Calif. hospital hires chef to spice up menu

 By FSD Staff on Oct. 02, 2015

Chef William Sauer has added items like Cuban-style sandwiches and baby kale salads to the Sharp Grossmont Hospital menu since becoming its new executive chef.

Operations

Living in a semi-sustainable world

 By Dana Moran on Oct. 02, 2015

Sense and Sustainability is, perhaps, an odd title for this blog. I’ve never been much of a Jane Austen reader. But it encapsulates what I’ll be writing.

Operations

Au Bon Pain revises hospital menu after fielding health complaints

By FSD Staff on Sep. 30, 2015

The restaurant chain is trying to silence calls for rescinding its contracts, a criticism fueled by a union with interest in organizing the stores.

Operations

Hospital’s new restaurant to do triple duty

By Bianca N. Herron on Sep. 24, 2015

UVM Medical Center’s Atrium Garden will also serve as a patient and family waiting space and a lending library for cookbooks and gardening guides.

People

Do good first impressions equal good candidates?

Sep. 24, 2015

Can first impressions be trusted to know if a candidate is a good fit? What might be a better strategy? Advice Squad provides some insights.

Steal This Idea

Create a fresh fruit base for healthy beverages

Sep. 21, 2015

Use fresh, seasonal fruits to create a base for agua fresca, smoothies and raspados [Mexican shaved ice]. You can choose in-season, local fruit.

Operations

Boston Medical Center aims to cut energy use by 2020

Sep. 21, 2015

BMC’s efforts to go green include a bio-digester that composts food scraps from the kitchen, solar panels and air system upgrades.

Operations

ANFP names new officers

By Bianca N. Herron on Sep. 18, 2015

The newly seated directors and certifying-board members will serve into 2016.

People

How to manage employees in a casual environment

Sep. 17, 2015

The more casual an environment, the more difficult it can be to discipline people. Instead of shrugging off a missed a deadline, there should be consequences.

Operations

How to plan for food allergies

By Dina Berta on Sep. 15, 2015

The number of children with a food allergy rose 18 percent from 1997 to 2007, however, just 38 percent of K-12 operators had allergy training in the past year.

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