Hospitals & Long-term Care

Operations

7 takeaways from the CIA’s Menus of Change conference

The three-day dive into ways of fostering health and sustainability yielded what one speaker termed a “bowl of noodles” of foodservice ideas and issues.

Operations

Remembering Jim Little

Little, co-founder of Cini-Little International, Inc. recently passed away after a battle with Leukemia.

A facility in the heart of Fla.'s tourism industry finds current staff to be the best source of staff additions, if you can generate enough word of mouth.

The FDA announced Tuesday that manufacturers will have three years to rid their products of partially hydrogenated oils, the primary source of trans fats.

Tom Kiernan spent much of his professional cooking career at institutions like colleges and hospitals. He's heard the jokes, especially about hospital food.

San Francisco General Hospital and Trauma Center will no longer sell or provide any sugar-sweetened beverages on campus, but offer healthier drinks.

When guests at Boston Children’s Hospital stop at the cafeteria that opens June 30, they’ll be able to grab some cooking knowhow along with their Starbucks latte.

Click through snapshots of all the recipes featured in the June 2015 issue.

Four operator tips for creating main dishes that sizzle on a dime.

Brian Seto of Legacy Health created a gluten-free, vegan rice pudding.

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