Capital funding is never easy to obtain in healthcare, especially for service department facilities. That simple fact of business life is a frequent constraint as hospital nutrition services departments seek to improve patient satisfaction levels with cook-serve room service. It certainly became a challenge for Beaumont Health System’s largest facility in Royal Oak, MI, in 2008. The 1,070-bed facility had decided to end its use of a cook-chill re-therm system for its tower floor ...

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.