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.
Cleanliness Is a Measurable Outcome
Workplace Safety and the Role of Access Control
Henry Ford Hospital Celebrates Construction Milestone for Expansion Project
How EVS Leaders Can Support Staff for Better Cleaning
Addressing Infection Prevention Staffing Gaps in Ambulatory and Procedural Care