Abstract: Representatives from three HCA facilities will discuss their successes in managing food cost and revenue enhancement activities in the retail side of the business. They will review the HCA National Food Management project, provide a description of the food and nutrition business model, explain food procurement best practices and standardization of core food items and disposables, and discuss ways to maximize revenue from the Food and Nutrition department.
Learning Objectives:
1. Describe the food and nutrition department business structure.
2. Describe cost savings based on food procurement.
3. Describe revenue enhancement and generating opportunities related to retail business
1 contact hour: MM, E, D
