We’ve all heard the phrase ‘the customer is always right.’ It doesn’t seem to matter what line of work you find yourself in, when it comes to service, ‘the customer...
Managing Your Kitchen
Articles
The International Dietetics and Nutrition Terminology (IDNT) reference manual was implemented to provide standardized language for nutrition diagnoses. It was designed to support the development of nutrition templates within electronic...
Whether you are a young apprentice cook, a master chef, or an “at home cook”; nothing is more important than making sure your knives are sharp. No job or task...
Baby Boomer Generation Baby Boomers are individuals ages 45-65. They have grown up in a different culture and have formed a unique set of values and ideas. Baby boomers overall...
It is important for every organization to recognize its current position or state before embracing the concept and principles of Lean Thinking. Value stream mapping (VSM) is a core tool...
The printed patient meal ticket is our tool to provide the patient with the food items that have been carefully selected for them or they have eagerly chosen. Not receiving...
My natural tendency when I hear about team decisions, large group meetings and engaging staff is to shy away; this could be due to my type A personality of wanting...
Change is inevitable. Change is good. Even so, we as humans are programmed to resist change—regardless of whether it is perceived to be positive or negative. Overcoming resistance and getting...
It’s a familiar dilemma among food managers responsible for purchasing new equipment: on the one hand you welcome the opportunity to upgrade worn-out gear. On the other, there is the...
A reality in Canada’s Health Care Foodservice operations is Food Outsourcing – obtaining food products in ready to eat (RTE) formats from reputable food manufacturers. In Europe this concept has...
