There have been more changes in health care foodservice in the last 50 years than in the previous 150 years. These changes are accelerating. Controversies surround many of the scientific and technological innovations/modifications/changes that subsequently influence what is served and eaten. To be efficient and competitive health care foodservice organizations must be carefully evaluated not only with respect to past and present operations, but also with an understanding of the plethora of ongoing changes/innovations in: science, industry, politics, the environment, social and behavioral norms, agriculture and finances.
President, Foodservice Management Consultants, Program Director and Consultant, Dietary Managers Training, Division of Correspondence and Distant Education, University of Florida, Gainesville, Florida