Patients in today’s hospitals are expecting more. They are well-traveled, well-versed in fine cuisine, and they demand higher quality, better service and better value. “You could have all the medical technology in the world, but what patients remember is the care and service they receive,” said Walter Thurnhofer, RD, senior director of support services at the University of Washington Medical Cetner, where patient dining has been transformed into one of the hospital’s centers for ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.