When Methodist converted its patient meal production to room service in 2005, the move entailed a retrofit of one of two tray lines (the other still supplies select menu service to ICU patients and others for whom it is necessary). The switch was made easier because the hospital had had the tray line assembly area designed to accommodate some in-line cooking, which greatly facilitated the conversion. In the planning stage, a lot of effort was expended to educate Methodist’s administration ...

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