Hospitals and health care facilities are the largest institutional food buyers, providing meals to patients, staff and visitors alike. These institutions have the potential to promote healthy, dietary choices and begin to make an impact on the health of people in their communities. Feeding patients Read More >>
Perpetual vs. Physical Inventory in Health Care Settings
Keeping track of food inventory in hospital settings is vital to maintaining product quality and safety as well as to accurately determine inventory value. Controlling inventory will: Reduce spoilage risks Reduce the need for prolonged storage Reduce over ordering Reduce overall Read More >>
Allergies – Managing Patient Conflicts With Automation
It is critically important to people suffering from food allergies or intolerances to make sure they know exactly what ingredients are in the foods they are consuming. Technological advances in the automated food services industry can ensure patients receive meals that are safe and allergen free, in Read More >>
From Zero to Hero at Don Miller’s Good to Best 2014
" order_by="sortorder" order_direction="ASC" returns="included" maximum_entity_count="500"] DMA’s vision, “To help each customer reach their full potential of becoming the best of the best”, rang strong at this year’s Good to Best Conference, in San Diego. With this year’s theme of Transformation, Read More >>
What is the root of your foodservice waste? An Infographic.
Cut down on food waste Hospitals looking to cut costs can benefit from investing in food service software that will help their kitchens track nutrition, inventory, meal preparation and more. Healthcare food service workers are aware that their department can produce a large volume of waste if the Read More >>
Hospital gardens may drive better patient satisfaction
Everyone knows that hospitals care for ailing people. However, some locations have also been caring for something else entirely - gardens. Growing in-house produce benefits patients, hospital food service and hospital finances. Going green In 2011, a hospital in New York made headlines when Read More >>
Medical students take a vegetarian cooking class
The ins and outs of creating delicious meals from limited ingredients are second nature to those working the hospital food service industry. Health care institution kitchens have an immense impact on patient satisfaction, but doctors are one of the most patient-facing hospital staff members. Read More >>
Incorporate more whole grains into dishes
Whole grains are essential ingredients for those working in hospital food service. These grains are associated with lowering cardiovascular disease risks, according to researchers at Wake Forest University School of Medicine. It's likely that your institution's kitchen already uses plenty of Read More >>
Carolina hospitals recognized for employee wellness
Hospital food service workers are aware of the growing importance of patient satisfaction, in accordance with the Patient Protection and Affordable Care Act. However, it's equally important to promote healthy lifestyles among hospital workers. North Carolina Prevention Partners recently awarded Read More >>
Hospital sends food scraps to pig farm
Food waste is a problem that hospital food service workers are familiar with. North Adams Regional Hospital in Massachusetts has found a way to put their food scraps to use by feeding them to willing diners - pigs at a local farm. Hospital kitchens produce a high volume of meals, and uneaten food Read More >>
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