When a Long Island acute care facility absorbed a 32-bed orthopedic program, the food service needs and expectations changed, according to an article on the Foodservice Equipment and Supplies website.
"These younger patients have very high expectations for foodservice because most of their surgeries are elective," said Eric Sieden, director of food and nutritional services at Syosset and Plainview Hospitals.
In response, Sieden's department rolled out a room service dining program specifically for these patients.
When evaluating the menu for room service, Sieden and his culinary team discovered the existing plain, non-selective trayline menu in place for the older patients wasn't appropriate for the new demographic.
Grounding Healthcare Spaces in Hospitality Principles
UC Davis Health Selects Rudolph and Sletten for Central Utility Plant Expansion
Cape Cod Healthcare Opens Upper 2 Floors of Edwin Barbey Patient Care Pavilion
Building Sustainable Healthcare for an Aging Population
Froedtert ThedaCare Announces Opening of ThedaCare Medical Center-Oshkosh