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 >>
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 >>
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 >>
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 >>
Pennsylvania hospital promotes community outreach, hosts cooking demos
In light of the Patient Protection and Affordable Care Act, many hospitals are thinking of different ways to increase their preventive care measures. Health care food service has the ability for strong outreach programs and can help administer preventive care. The Geisinger Health System's Read More >>
Promote customization and health with a parfait bar
Earlier this year, food giant, General Mills released a health care newsletter that highlighted the health benefits of yogurt and a Minnesota hospital food service that featured the versatility of the food and thereby, increased sales. Foodservice directors looking to appeal to consumers during Read More >>
Study shows importance of technology in food service
According to a study published in FoodService Director, food service software has enabled many kitchens to perform more efficiently. The magazine pointed out that while there were learning curves to overcome, the benefits outweighed training difficulties. Understand the benefits For hospital Read More >>
Create more gluten-free recipes
Individuals working in health care food service are aware of the importance of dietary restrictions. Food service directors know that the U.S. Food and Drug Administration will require foods labeled as "gluten-free" to have less than 20 parts per million of gluten starting next year. As 2013 draws Read More >>
Boston Children’s Hospital creates a makeshift upscale restaurant
Individuals working in healthcare food service know how influential their jobs are on patient satisfaction. However, food managers are aware that their duties also affect other hospital staff members and visitors. Boston Children's Hospital recognized and embraced the power that their kitchen staff Read More >>
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