Glove usage has become a controversial and hot topic in the food service industry in the past couple years, glove supporters have tried to make it legislation that it be mandatory for food handlers to wear gloves; this point is argued by Operators seeing the immediate benefits of creating a barrier between the handler’s hands and the prepared food.
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
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.
