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...
All posts by Paul Gauntley
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...
The Allergists voted to scratch it, but the Dermatologists advised not to make any rash moves.
We all do our best to serve our meals to patients at the correct temperature – hot food hot and cold food cold. It is a huge challenge which can often be overcome by using a state of the art meal delivery system that provides active temperature maintenance.
In long term care settings and rehabilitation hospitals and even in other institutional settings that provided extended care, the creation of a foodservice committee made up residents, family, and staff is critical to the success of a dietary functional program.
In all my walk abouts across the country the one health care sector that seems to be so different from province to province when it comes to dining is senior dining – more specifically long term care. Yes, acuity levels are on the rise and budgets are shrinking. Everyone is being asked to do more with less but wow, what an opportunity to be innovative and come up with some new ideas to make the dining experience a wow event. For our seniors this should be second nature to us.
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
When I was 15 years old, I started working in the hospitality business at a small English Pub as a Busboy. I went to school and studied cooking and hospitality management and after graduating in Hospitality and Tourism Management, continued a career in restaurants and hotels. I was first introduced to hospital feeding at the age of 33 and at that time wanted to bring hospitality to hospitals. It only seemed right. It only seemed natural to me.
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.