Hopkins Foodservice Specialists, Inc.

Twenty-first century dietary departments of healthcare institutions use sophisticated technological systems to produce a diverse array of controlled diets, based on state-of-the-art ordering and inventory control processes. Savvy hospitals, meanwhile, are hard at work to overcome their poor reputation for food. They and their administrators now turn to hotel “room-service” style systems, which allow patients to order gourmet meals and nutritious snacks around the clock. When good food is as easy to come by as medicine and therapy, the hospital shows that it values the health and well-being of each patient.