HHS President of Culinary Dirk Noteboom was recently featured in Food Management’s series “Stories From the Front Lines,” which covers how culinary teams across various industries are navigating COVID-19. Within the article, Noteboom shares the impact COVID-19 has had on healthcare culinary operations and how the HHS culinary team is addressing the situation head on.
From the article:
On the patient-facing side of our service, very little has changed. We continue to provide our full menu to our patients. There have been some service modifications on units where nursing may now deliver trays, but that is only done at the request of the nursing department. Our role is to serve our patients through nutritious and healthy food, as well as to continue to support nursing in their efforts to provide direct patient care.
Our team members, from our hourly team members to our managers and registered dietitians, have been amazing and are the backbone of our operations. During times of crisis, our teams in the past have always shown up to work and cared for our patients and partners. This crisis is no different, and team members continue to do a tremendous job day in and day out providing food and service to our patients, staff and doctors.
Read the full article from Food Management, here.