Healthcare Market - Foodservice | International

Hospitality in healthcare institutions

Catalogue - Hospitality in healthcare institutions
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Foodservice in Hospitals
DiZ selection articles from the database Hospitality & Tourism Complete

If Disney Ran Your Hospital; 9 1/2 Things You Would Do Differently by Fred Lee Using examples from his work with Disney and as a senior-level hospital executive, Fred Lee challenges the assumptions that have defined customer service in healthcare. In this book, he focuses on the similarities between Disney and hospitals - both provide an "experience," not just a service. It shows how hospitals can emulate the strategies that earn Disney the trust and loyalty of their guests and employees. The book explains why standard service excellence initiatives in healthcare have not led to high patient satisfaction and loyalty, and it provides principles that will help hospitals gain the competitive advantage that comes from being seen as "the best" by their own employees, consumers, and community.
ISBN: 0974386014
Publication Date: 2004-04-01
Design thinking for food well-being: the art of designing innovative food by Wided Batat
Publication Date: 2021
How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being.

Hospital tray liners spread the healthy eating message
A program at five Wellmont Health System hospital sites uses MyPlate graphics to educate patients at mealtimes.
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Information about healthy foods and proper portion sizes is being communicated to inpatients at five Wellmont Health System hospitals in Tennessee in a very direct way: on the liners covering their meal service trays.
What's on your plate?
Infographic
Food as medicine There is overwhelming evidence demonstrating the impact of food and diet on health, specifically among food-related diseases. Whether or not a poor diet can cause damage to the body should no longer be debated, as evidence supports the potential causal relationships between dietary factors and diet-related diseases such as ischemic heart disease, diabetes, and certain cancers. While diet has the potential to cause disease, it is also capable of building, maintaining, and restoring health. The report, written in conjunction with the Hunter College NYC Food Policy Center, aims to bridge the gap between traditional medicine and the use of food as medicine in the prevention and treatment of disease.
NHS: National standards for healthcare food and drink The standards describe the methods by which organisations must ensure the quality and sustainability of their food and drink provision for patients, staff and visitors, and how they should be applied and monitored, as well as recommending future improvement aspirations and actions.