An early memory I hold close is when I first realized the art and impact of the personal touch at meal service. It happened in London England when I was...
Cultural sensitivity in healthcare food service
Allergens in Foodservice
Debunking The Egg Cholesterol Myth
Low Sodium Diet: The New Regular
Think Local
Controlling Food Waste and Increasing Patient Satisfaction
Dressing up Dysphagia Diets
Hospital Food Around the World
Food Safety: Training Ideas for Staff
DESSERT TROLLEY IN LONG TERM CARE? WHY NOT
Gluten Free and Healthy?
Wheatgrass: Detoxify Like Ironman!
Harold, A Purple Crayon, and Customer Service
Hygiene Is a Go
Musings
Articles
Take a stroll down any supermarket and you will find dedicated shelf space for Gluten Free products in response to the increased number of individuals choosing a Gluten Free lifestyle....
Robert Downey Jr., played the role of Tony Stark, downed some ‘green stuff’ to ease his radioactively-induced arterial pain in the Marvel Comics’ adaptation movie Ironman 2 released in 2010....
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...
Each year in March, Dietitians of Canada campaign for healthy eating during Nutrition Month. This year, the theme is helping Canadians to put their “best food forward” when grocery shopping...
Sneezing or coughing, smoking or chewing, eating or drinking– what do you do after? Wash your hands. Hygiene consists of a set of practices associated with the preservation of both...
It is true, environmentalism is here to stay. Everywhere we go we hear the mantra ‘reduce, reuse, recycle’. It is the right thing to do. At Burlodge we can find...
In the late 1980s, following discussions with clients, legislative bodies and healthcare experts across Canada, Burlodge Canada Ltd. identified the primary challenges healthcare managers were facing in the delivery of...
In health care foodservice, rethermalization of food has become the norm. This practice is omnipresent in large hospitality foodservice such as banqueting, catering, and hotels where large numbers of people need to be fed within a short time frame. Technological improvements over the years now allow foodservice operators to use state of the art equipment that delivers quality outcomes every time. In Healthcare Foodservice there are different demands compared to banqueting and hotel catering but many of the benefits are the same.
The Allergists voted to scratch it, but the Dermatologists advised not to make any rash moves.
