A few columns ago, I mentioned the value our staff always finds in reader visits, and I was reminded of that again earlier this month, when FM Associate Editor Tara Fitzpatrick and I stopped by Southwest General Health Center. We were there to spend some time with Susan Shubrook, RD, the facility's director of nutrition services, and her executive chef, Gary Lenio. Southwest is a medium sized community hospital, about 350 beds, and serves the southwest corner of northeast Ohio ...
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.