Left to right: Kathy Moore, Food & Nutrition Director, Gulf Coast Medical Center; Diane Rasi, Food & Nutrition Director, Cape Coral Hospital; Rich Roberts, Operations Director, Culinary Solutions; Crissy Tucker, Food & Nutrition Director, Lee Memorial Hospital; Kathleen Ferraiolo, Transportation & Logistics Manager, Culinary Solutions; Deana Brill, Food & Nutrition Director, Healthpark Medical Center/Golisano Children’s Hospital; Larry Altier, System Director, Food & Nutrition, Lee Memorial Health System.
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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