Competencies for geriatric care. Sensitivity to the aging process is a key element.
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Aged↗
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Results for “Menu Planning”
Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.
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Visions--today's trends, tomorrow's possibilities. Roundtable discussion.
What do today's customers really want. How are foodservices responding? What's hot in purchasing, forecasting and technology? These are the key topics addressed by 12 industry leaders when they gathered recently in Chicago.
Consumer Behavior↗
Managing with managed care. Meeting patients' foodservice needs in a system in transition.
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Capitation Fee↗
Let them eat cake. To get residents to eat what they need, give them what they want.
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Aged↗
The "take a nurse to lunch" program. A unique focus group improves and promotes food services.
Dan Booth is the director of hospitality services for MaineGeneral Health. For this 450-bed health care organization, he directs six departments, which include environmental services, food and nutrition, security, laundry services, telecommunications, and transportation. In this article he describes how his Take a Nurse to Lunch program operates, what its benefits are, and how it was implemented.
Focus Groups↗
Best practices net big food service savings.
A computerized, handheld menu entry system means lower costs and higher patient satisfaction for three hospitals. Personal touch, less waste, and more efficiency results from spoken bedside menus. System automatically tracks changes in rooms and patient diet.
Benchmarking↗
What works. Dietary IVR (interactive voice recognition) nets a million in savings for NY hospital.
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Computer Systems↗
Economies in catering.
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Equipment and Supplies, Hospital↗
Privacy, room service lend hotel ambience to new Thomas Jefferson University Hospital.
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Food Service, Hospital↗
Problem: how to predict hospital food tallies. Solution: place menus on lunch trays.
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Consumer Behavior↗
Bill Binkely wings it.
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Administrative Personnel↗
Problem: how to initiate gourmet patient meals. Solution: offer meal gift certificates.
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Connecticut↗
Will food directors have to back up on quality?
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Canada↗
The hassles & happiness of buying.
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Food Handling↗
Problem: how to keep a watch on hospital costs. Solution: provide "basic" & elaborate meals & charge accordingly.
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Fees and Charges↗
Problem: how to decrease labor & serve a varied menu. Solution: install a conveyor cart system, switch to chilled foods.
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Colorado↗
Pennsylvania hospital finds gourmet meals are recipe for slicing costs.
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Food Service, Hospital↗
Problem: how to brighten up hospital patients' Sundays. Solution: the Sunday brunch.
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Consumer Behavior↗