Written by
Donna Boss, Contributing Editor
A frontline look as one hospital foodservice team adapts to service during a pandemic.
Serving critically ill patients, as well as the medical teams treating them, is nothing new for healthcare foodservice operators like Tony Almeida. What is new for Almeida, director of food and nutrition at Robert Wood Johnson University Hospital in New Jersey, and his peers across the country, is dealing with a fast-spreading pandemic. Here, Almeida shares how the facility’s foodservice team is dealing with its fast-shifting realities.
Read the full article on FES here