Vanderbilt University Medical Center will switch from a cook-chill to a cook-to-serve system for its patient dining as part of its change of contractors from Aramark to Sodexo. “Sodexo’s charge is to improve patient satisfaction through a new tray delivery system and to improve employee and visitor satisfaction through the cafeterias,” says Associate Hospital Director George DeLong. Under the current system, foods are partially cooked, chilled, then plated and finished off in retherm ovens, ...
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.