Continue to Site >>>

Hospitals & Long-term Care

Menu

How UM is fermenting produce to extend shelf life

 By Katie Fanuko on Oct. 15, 2015

Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

Menu

Food scrap salad: a zero-waste solution

 By Patricia Cobe and Sara Rush Wirth on Oct. 15, 2015

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

Menu

Roasting spits make a comeback

By Lisa Arnett on Oct. 15, 2015

One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.

Workforce

How to handle eating disorders

By Dana Moran on Oct. 15, 2015

How should workers handle a situation in which they suspect a diner has an eating disorder? HR insider is here with tips on how to spot and what to do.

Workforce

6 strategies to cut down customer wait times

By Lisa Arnett on Oct. 15, 2015

Lengthy lines are a thorn in the side of any foodservice operation and can lead to cranky customers and lower profits if fewer diners are processed.

People

How Joshua Fels is turning small ideas into big change

By Dina Berta on Oct. 15, 2015

Joshua Fels is improving the University Medical Center - Phoenix Campus by supervising patient nutrition development and partnering with Le Cordon Bleu.

Operations

How to use food pictures as a social media marketing tool

By Alaina Lancaster on Oct. 13, 2015

Hubspot, a software marketing company, reports Facebook posts featuring images garner 53 percent more “likes” and twice as many comments as text-only items.

Operations

Kansas’ hospitals aim to serve better food

By FSD Staff on Oct. 08, 2015

Seventy-seven of Kansas’s hospitals have pledged to review their food and beverage policies as part of the Healthy Kansas Initiative, which aims to serve better, healthier foods to patients, staff and visitors.

Steal This Idea

Late-night food truck

Oct. 05, 2015

JPS Health Network recently initiated a schedule of on-site food trucks for the night shift to enhance dining options. They run between midnight and 2 a.m.

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.

  • Page 81