JUNE 2016 • FOODSERVICE EQUIPMENT & SUPPLIES • 1
contents
V O L U M E 6 9 • N O 6 • J U N E 2 0 1 6
FEATURES
34 Game Changers in Healthcare
Foodservice
As the challenges they face continue to grow in
number and complexity, healthcare foodservice
operators continue to leverage their creativity to
enhance patient care while meeting high standards
for food quality, healthfulness and more.
By Donna Boss, Contributing Editor
COLUMNS
6 Publisher's Perspective
Hand and Glove
Sustainability and healthcare foodservice make a great ft,
writes Publisher Maureen Slocum.
8 Editor's Perspective
Rolling with the Changes
Healthcare foodservice providers network to share best
practices, solutions to common challenges and much
more as they continue to roll with the changes, writes
Editorial Director Joe Carbonara.
18 Operator's Opinion
Cultivating Sustainability and Collaboration in Healthcare
Foodservice: A Q&A; with Diane Imrie of The University of
Vermont Medical Center
28 Consultant's Viewpoint
Managing a Successful Transition
There's no need to fear change in today's foodservice
industry, writes consultant John Giambarresi.
32 A Pro You Should Know
Julie L. Jones, Director, Nutrition Services, Ohio State
University Wexner Medical Center, Columbus, Ohio
96 Parting Shot
Smallwares are Big Decisions with Senior Living
Consultant Jaclyn Morgan shares some tricks of the trade for
proper smallwares specifcation in senior living facilities.
ON THE COVER Palos Community Hospital
in Palos Heights, Ill. Photograph courtesy of Rippe
Associates; photograph by Bob Grosse, Chicago
Commercial Photography
46