Jean Ronnei, director of school nutrition services in St. Paul, MN, sees ethnic foods as a way of welcoming and honoring students from diverse cultures. Above: Its long experience with Asian cuisine has enabled Garfield Medical Center foodservice staff to offer very sophisticated fare in the doctors' dining room. Bottom: Stony Brook University Hospital foodservice employees have expanded their cooking and food production skills along with the expanded menu. Eric Ingoglia's ...

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.