Operations

The latest foodservice management practices, food-safety news and more.
Operations

Dallas Foodservice Team Silver Plate

"We have a tremendous staff of professionals," he says of those who make up the school system's "fabulous" foodservice team. He is slightly embarrassed that it's only his name on his Silver Plate Award, he says, because he credits the team with accomplishing so much.

Operations

Diet for pregnancy

A balanced, varied diet is important before, during and after pregnancy, especially if breastfeeding (see modified Food Pyramid on this page).

"We were losing customers on payday so a couple of years ago we started a pasta bar on Fridays. Now I don't dare remove it," says Mary Kimbrough, dir. of nutrition services at St. Paul and Zale Lipshy Univ. Hospitals in Dallas.

Check out the top 10 beverages, starting with hot chocolate at number 10.

Todd Foutty (rhymes with "howdy"), dir. of food operations at 750-bed MetroHealth Medical Ctr. in Cleveland, oversees—among other responsibilities—the implementation of a sophisticated cook-chill production and food delivery system that he initiated as part of a $3.5 million renovation begun in 1998.

A new pizza served to schoolkids in Houston is selling like hotcakes...er, pie. Clink the link above for more details and more non-commercial foodservice news. For more informat...

The nation's foodservice operators may soon receive new federal tax incentives to expand or renovate their facilities, under legislation advanced by Rep. Mark Foley (R-FL) that calls for faster write-offs of restaurant buildings.

Foodservice operators and employers in other private sector industries would be allowed to offer their workers the same "family friendly" scheduling flexibility available to federal government employees, under new legislation pending in Congress.

You'd expect a college with an organic garden and an adopt-a-whale program to have a strong commitment to the vegetarian lifestyle—and sure enough, the College of the Atlantic in Bar Harbor, ME, does.

At Allegheny General Hospital in Pittsburgh, PA, manager/executive chef Alan DelRosso utilizes a variety of prepared products for patient meals, the cafeteria and catering. And he's not alone: Operators continue to turn to food manufacturers for such products as vacuum-packed, ready-to-cook marinated salmon filets or pre-cooked meat for burritos and tacos.

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