More than 40 years ago, an article was published in the Journal of the American Medical Association that raised the alarm on patient malnutrition. Despite improvements in hospital food service, that number continues to rise. Recent estimates suggest that one of every three patients entering Read More >>
Finding Balance Within the Three Performance Indicators: Budget, Use of Resources and Patient Satisfaction
Operators of food service programs that have implemented Vision Software’s suite of applications report a 4% reduction in food costs and an additional 4% reduction in non-food expenses. For operators and managers of hospital food service programs, finding that point of balance between budgetary Read More >>
Embracing Technology: Advancements in Hospital Food Service
By automating the dietary office, hospitals saw a 15% reduction in food costs and an average increase in productivity of 16 hours per day, all while delivering accurate, inviting meals with more personal service. Technological advancements in the hospital food service industry empower dietary Read More >>
Embracing Wellness and Healthier Dietary Choices for Hospital Food Service
Health care professionals understand the role proper nutrition plays in maintaining a healthy lifestyle. When patients enter the hospital, nutrition plays an even greater role in helping patients heal from surgery or recover from illness or injury. Current research suggests that one in every three Read More >>
Improving Patient Meal Satisfaction with Room Service Meal Delivery
Traditional hospital food service involved printing paper menus, left for each patient to choose their meals for the following day. Large batches of a limited number of food items are prepared at fixed times, and delivered to each room on a standard schedule. Under this system, there is no Read More >>
Menu Analysis and Compliance with CMS
The Centers for Medicare and Medicaid Services (CMS) is a federal agency within the United States Department of Health and Human Services which works with state governments to administer Medicare, Medicaid and health insurance portability standards. Hospitals and long-term care facilities are Read More >>
Isolation Tray Management
Dealing with patients in isolation requires health care workers to follow certain precautions and procedures. Hospitals and health care facilities not only have the responsibility of providing for the health and safety of their patients, but they also are responsible for protecting hospital Read More >>
Ingredient Control – Locking Down the Kitchen
Protecting against allergens and cross contamination of foods as well as theft of products and controlling inventory are all vital concerns of kitchen staff in hospitals and health care facilities. Food waste and theft can profoundly affect the bottom line for kitchen budgets, which are already 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 >>
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