Foodservice Equipment & Supplies

AUG 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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22 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 By Donna Boss F ood and nutrition services leaders in hospitals and senior living facilities face daunting challenges in this era of unpredictability about government funding, the effect of mergers and acquisitions among healthcare systems and staff recruiting and retention. The healthcare system in the U.S. is in a period of mergers and acquisitions, reduced inpatient revenue and increased uncompensated care. To combat these challenges, adminis- trators continue to turn toward master planning and system integration, says Connie Dickson, FCSI, design principal, Rippe Associates in Minneapolis. The changes all trickle down to impact hospital foodservice. "In this environment, foodservice directors want their depart- ments to be seen as the model for cost-efficiency and patient satisfaction," says consultant Tom Cooley, MA, RD, LDN, principal of TCB Partners LLC in Quakertown, Penn. Purchasing is one of the primary focuses of system integration and one that affects all foodservice departments. "Consolidation can impact policies, procedures and practices within the department if changes are expected in order to meet a new set of expectations for a new set of senior leaders or bring a new set of policies into the organization," says Mary Fonville, H E A LT H C A R E F O O D S E RV I C E S P O T L I G H T THE STATE OF HEALTHCARE FOODSERVICE

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