Four years ago, the Captain James A. Lovell Federal Health Care Center (FHCC) was the first Veterans Affairs healthcare facility to adopt a new food service dining and is getting highmarks for the effort, according to an article on the Food Service Equipment and Supplies website.
Prior to the conversion, the program was a cook-chill operation. The facility provided a three-week cycle menu that offered little choice.
The current operation serves 450 meals and snacks, including breakfast, lunch and dinner, daily. The average daily census at the facility includes about 140 inpatients and residents.
Approximately 75 to 100 patients from several residential programs also use the Lovell cafe's patient dining room.
Wanted: Scientific Standard for Hospital Cleaning
NLCS Strengthens Safety and Compliance with Comprehensive Electrical Program
Sun Valley Surgery Center Suffers a Data Breach
EV Charging Stations: Planning for Safety, Convenience, Expansion
Why Ambulatory Surgery Centers Are Turning to Dedicated HVAC Systems