Back in the day when hospitals provided foodservice for patients and staff members because they had to, those meals were generally cheap but elicited complaints about being tasteless and lacking nutrition. Though a close examination of the hospital cuisine of 30 or 40 years ago might leave a bad taste in one’s mouth, things have changed radically over time.With the advent of managed-care systems, facilities during the last 15 to 20 years were forced to change the way they operate, and they ...
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Contact: Desiree Torres Desiree.Torres@penton.com