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Operations

The Big Idea 2014: Interactive training in dietary restrictions

 Jul. 07, 2014

Cornell Dining senior management, including myself, participated in a five-day challenge to eat at campus facilities while following one of six specific dietary restrictions: vegetarian, vegan, dairy free, gluten free, kosher, and dairy and gluten free.

Operations

The Big Idea 2014: Partnering for health

 Jul. 07, 2014

When we combined the food and nutrition services departments back in December 2013 and I assumed leadership over foodservices, I was able to use my experience as an R.D. to begin offering more healthy and specialty food options to our retail customers.

Operations

The Big Idea 2014

By FSD Staff on Jul. 07, 2014

This month we present our fourth annual list of 10 ideas to provide a jump-start for innovation in your operation.

Operations

Kitchen virgin no more

By Becky Schilling on Jun. 12, 2014

People always ask me how I got my job, assuming I have a culinary background. In reality, it’s quite the opposite. As I recently told a friend, I’m very adept at ordering takeout.

Steal This Idea

Helpful reminders

Jun. 09, 2014

We created a way to help employees remember CCPs (critical control points). The CCPs are typed onto a self-adhesive label, which employees stick to the underside of their name badge.

Operations

2014 Silver Plate: Sandra Ford

By Becky Schilling on May 10, 2014

When people say they are going to leave the bitter Midwest winters for the sandy beaches of Florida, oftentimes they’re joking. Sandra Ford wasn’t.

Steal This Idea

Involve your staff

May 10, 2014

We do test trays and mystery customers in both our patient services and retail locations to test for accuracy and quality.

Steal This Idea

Healthy cooking classes

Apr. 10, 2014

At Florida Blue, our mission is “Helping People and Communities Achieve Better Health.” To help in achieving this mission, we provide several different healthy cooking classes throughout the year for our employees and throughout the community.

Workforce

Rex Healthcare rolls out “Black Hat 2.0”

Mar. 18, 2014

The Black Hat chef program, one of the most talked about culinary training modules in healthcare foodservice, has become obsolete at Rex Healthcare, in Raleigh, N.C.

Operations

Reflections from LAC

By Becky Schilling on Mar. 12, 2014

This year’s Legislative Action Conference (LAC), held last week in Washington, D.C., saw nearly 900 child nutrition professionals brave a winter storm in our nation’s capital.

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