Lead Cook Sara Byrd with one of the room service trays at Logansport Memorial. Converting from tray lines to room service was a goal of FSD Michael Thorne. Many hospitals have struggled to weigh the costs and benefits of converting their patient feeding operation from tray lines to a hotel-style room-service approach. One small rural facility decided to take the plunge this past March in true jump-right-in fashion and is very glad it did. The 103-bed Logansport (IN) Memorial ...

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