When Angelo Mojica took over as director of nutrition and food services at University of North Carolina Hospitals, he was jolted by the modest scope of the in-house catering operations. This was brought home rather dramatically early in his tenure. “The president of the hospital has a holiday party at his house every year,” Mojica recalls, “and since I started in February, I had missed it. So I asked some of the vice presidents how it went and what they thought of the catering we did. I was ...

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