Lee Memorial Health System (LMHS) presents quite a meal production and distribution challenge. The fourth largest public health system in the U.S. with more than 10,000 employees and some 1,200 physicians, it is licensed for more than 1,600 beds across five acute care facilities and two specialty hospitals. The food and nutrition department serves more than five million meals annually. Despite that volume demand, the meals served to patients and retail customers at LMHS sites are ...

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