Edit

Workforce

Effective strategies for managing staff, hiring, training, retention and more.
Workforce

The Affordable Care Act is law: Now what?

Obamacare has taken effect, but many institutions and contractors are still evaluating its impact.

Workforce

Rex Healthcare rolls out “Black Hat 2.0”

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.

Members of the dining services team at Lander University, in Greenwood, S.C., went hunting last fall. They weren’t searching for new recipes or concepts. They were searching for team building.

The winner will represent USC at a NACUFS regional conference.

When Timothy Gee arrived at Robert Wood Johnson University Hospital, in New Brunswick, N.J., earlier this spring, he knew his culinary staff needed some extensive hands-on training to keep up with his plans. 

Adopt-A-Ship Program Visits San Diego Navy BaseA little education and a little competition were on the deck last month at Naval Base San Diego (NBSD), when Chef Adam Weiner visited to provide training...

No longer are chefs in non-commercial foodservice an anomaly, labeled as freaks or burnouts from the restaurant business. Now, they are a sought-after commodity. They have a value far beyond simply the celebrity status many chefs enjoy today. They are hel

The controversy over unpaid lunch accounts hit a low last month when several foodservice employees in the Attleboro (Mass.) School District were disciplined for denying children lunch because they had no money in their prepaid accounts. The workers were e

To educate and support a team that is productive and attuned to patients' needs, foodservice directors rely on a combination of training methods—some of which are decidedly low tech.

Jerry Clemmer, director of residential dining at the University of Richmond, has developed an 11-month program to generate more in-house candidates for filling leadership positions. FSD spoke to Clemmer after his presentation at NACUFS to learn more about

  • Page 31