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dc.contributor.authorRobert, Jamal
dc.creatorRobert, Jamal
dc.date.accessioned2023-04-27T18:08:41Z
dc.date.available2023-04-27T18:08:41Z
dc.date.issued2023-05-01
dc.identifier.urihttp://hdl.handle.net/20.500.13013/2910
dc.description.abstractBIDMC required an individual that could assist in the improvement of operations in the department of Food Service and Nutrition. With the proper resources, completing weekly tasks such as patient rounds, and reporting the necessary feedback from patients to the kitchen staff and general supervisor was easily achieved. A high volume of negative feedback,prompted initiatives to improve; kitchen workflow, timeliness of food delivery, and creation of accommodations. Although the data for the increase in positive feedback is not available at this time, comments about improvements in food quality, and service have been provided and emphasized.
dc.language.isoen_USen_US
dc.subjectHealthcare Studies
dc.titleImplementation Of Initiatives To Improve The Quality Of Nutrition And Food Service For Patients At BIDMCen_US
dc.typePresentationen_US
html.description.abstractBIDMC required an individual that could assist in the improvement of operations in the department of Food Service and Nutrition. With the proper resources, completing weekly tasks such as patient rounds, and reporting the necessary feedback from patients to the kitchen staff and general supervisor was easily achieved. A high volume of negative feedback,prompted initiatives to improve; kitchen workflow, timeliness of food delivery, and creation of accommodations. Although the data for the increase in positive feedback is not available at this time, comments about improvements in food quality, and service have been provided and emphasized.en_US
dc.contributor.sponsorShilo, Amanda
dc.date.displayMay 1, 2023en_US
dc.subject.keywordnutrition
dc.subject.keywordfood service
dc.subject.keywordpatient experience
dc.subject.keywordSodexo
dc.subject.keywordBIDMC


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