Hospitals are on the front lines of the coronavirus pandemic, and nutrition services departments are still serving patients during the crisis. And while many retail locations are closed, operators are still serving hospital employees meals, and in some cases, are opening markets for doctors, nurses and other hospital staff to purchase food and paper goods. We speak with three directors on how they are safely serving patients and staff during COVID-19.
In this webinar from Food Management and sponsor General Mills, the three dining services directors on the panel are: Ryan Conklin, director and executive chef at UNC REX Healthcare; Angela O-Neill, director of nutritional services at Hunterdon Healthcare System; and Lisa Gibson, senior director of support services at Sanford Medical Centers Fargo.
The panel discusses setting grab-and-go meal programs that elevate the standards of hospital food, safely serving patients during the pandemic and takes a look into the future of hospital food and nutrition programs. This session is available on demand.
