In their haste to improve patient satisfaction scores by implementing room service, operators often have the misconception that they are merely trading one delivery system for another. However, the reality of the tradeoff is much more significant. In fact, when converting from traylines to room service, operators trade one culture for another, creating a whole new energy and methodology that did not exist in their kitchens before. The entire flow of the business will be turned on its ear, ...
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.