Continue to Site >>>

Hospitals & Long-term Care

Workforce

Ask the experts: Making transgender employees feel comfortable

 By Dana Moran on Jul. 01, 2015

We recently hired a transgender employee. As an employer, how do I appropriately accommodate this employee, from locker rooms to preparing my current staff?

Operations

White House looks to expand overtime pay

 By Peter Romeo on Jun. 30, 2015

A proposal aired this week in sketchy detail by President Obama would extend eligibility to managers paid less than $50,440.

Operations

Hospital foodservice moved to school during renovation

Jun. 30, 2015

Jefferson Healthcare’s foodservice is preparing meals at Port Townsend School District’s kitchen facilities while the hospital undergoes the first phase of a $20 million renovation.

Operations

Boston Children’s Hospital opens new food court ‘Chef’s Playground’

Jun. 30, 2015

The $11 million redesign of the cafeteria includes a Starbucks and Subway; local restaurants like Regina’s Pizza, and a kid’s play area.

Operations

Sysco ends attempt to merge with US Foods

By Peter Romeo on Jun. 29, 2015

The 18-month struggle to create a super-distributor is over, to the tune of $312.5 million in break-up fees.

Operations

Union accuses hospital of degraded sanitary conditions

Jun. 25, 2015

A California healthcare workers union member allegedly found maggots in a patient’s mouth, as well as in the cafeteria at Riverside County Hospital.

Operations

New chef to spice things up at UVMC

By Bianca N. Herron on Jun. 25, 2015

Chef Austin Gran plans to bring full flavors and healthy food to the Ukiah Valley Medical Center.

Operations

N.Y. bill targets training for food-industry workers

By Bianca N. Herron on Jun. 24, 2015

The bipartisan Apprenticeship and Jobs Training Act of 2015 would create a $5,000 tax credit for employers using apprenticeships to train workers in high-demand industries, such as food and beverage.

Operations

Food allergies on the rise

Jun. 23, 2015

Six percent of children and 3 percent of adults now suffer from food allergies, with the main culprits being gluten, milk, eggs, fish, nuts and soy.

Workforce

Closing the nutrition-knowledge gap

By Bianca N. Herron on Jun. 23, 2015

An FSD hired a registered dietician to make sure her frontline staff knew enough about what they were serving to answer customers’ questions with confidence.

  • Page 89