In August 2010, the US Publication ‘Foodservice Director’ announced that they had completed there Food Service Director Census for 2009 and that while the total foodservice revenues in hospitals rose on average by 6% compared to 2008, there was a noticable decline in the use of ‘on-demand room service’ style meal delivery
Cultural sensitivity in healthcare food service
Allergens in Foodservice
Debunking The Egg Cholesterol Myth
Low Sodium Diet: The New Regular
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
More than ever, institutional catering managers and nutrition directors are always on the look-out for ways to enhance the dining experience. Improving the quality of food, logistical efficiencies, food options and even temperature control – while still making the processes easier for staff to manage – there are clearly many facets to constantly monitor and manage. This is especially truw in the healthcare field where keeping pace with patient demands and shrinking budges pose a particular challenge.