Description
Guidelines for recommendations in healthcare facilities for either internal or external emergency food services plan.
Guidelines for Food Services Plan at a Healthcare Facility
Guidelines for recommendations in healthcare facilities for either internal or external emergency food services plan.
Related products
-
Making an Informed Decision About Outsourced Foodservice Operations
The purpose of Making An Informed Decision is to help healthcare executives understand, analyze and apply this information in order to more effectively evaluate self-operation compared to outsource
-
Acute Care Worksheet
The worksheet can be used to gather the required data for benchmarking submission. It is used to help understand the metrics and what is included in each data point submitted into AHF’s Bench
-
Clinical Nutrition Management Document
The information provided in this section is intended to serve as informational and helpful to the director and managers that are not familiar with clinical dietetics. The purpose of this section is
-
Self-Operated Facility Strengths & Weaknesses Evaluation (SWOT)
Evaluate where your gaps lie and determine what tools, documents, or mechanisms you may not have in place in your operation.
-
Asking the Hard Questions About Outsourcing Foodservice
Pinched on contract food service? Ask the hard questions. This brochure will walk you through 10 primary questions to ask when a contract comes knocking at your door.
