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The utilization of new technology combined with an old process in need of updating led to the production of acceptable, affordable, safe and consistent thickened liquids. Due to the limited variety and high cost of pre-packaged thickened liquids. Nutrition and Food Service continued to individually mix thickened liquids by hand. This resulted in variable viscosity and unacceptable products. These...
The changing health care environment makes customer satisfaction a primary concern for all areas of food service. Well-trained, enthusiastic employees are a food service's most valuable asset in achieving superior customer satisfaction. New employee orientation sets the stage for developing a dynamic team committed to customer service. Recognizing this fact, Nutrition and Food Service formed a Process...
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