Amy and Becca chat with Founder of Culinary and Nutrition Services at HHS, Keith O’Neill, and RDN, LD and Corporate Dietitian at HHS, Liz Horton about the prevalence of malnutrition in healthcare and how diet and nutrition teams are combating it.
Amy and Jon chat with Willie Nash, Director of EVS at UCHealth Memorial Hospital in Colorado, and Kimberly Weber, Clinical Manager of Surgical Trauma at UCHealth, about the importance of healthy interdepartmental relationships and how open communication can facilitate them.
Amy and Jon chat with Dirk Noteboom, President of Culinary in Healthcare and Senior Living for HHS, and discuss hospital food service, the patient ambassador program, and how to incorporate restaurant-style dining into a healthcare facility.
Amy and Jon chat with Steve Weipert, Vice President of IFM at HHS, about facilities management programs and how they play a critical role in a hospital's delicate ecosystem.
Amy and Jon sit down with Erva Trotter, EVS Director at UCHealth University of Colorado Hospital, and Luke Draper, Infection Prevention Specialist at UCHealth, and discuss infection prevention, how to reduce HAI's, and keeping facilities safe.
Kicking off season two, Amy and Jon chat with Chris Burciaga, President of Environmental Services Capital Division at HHS, and Jonathan Beveridge, President of Environmental Services Coastal Division at HHS, and discuss staffing and recruiting challenges in healthcare and how to create a good work culture.
Amy and Becca sit down with Bill Caldwell, Market CEO for Conemaugh Health, and Vince Sica, CEO for DeSoto Memorial Hospital, and discuss how COVID-19 has affected facilities of all sizes and how hospitals have adapted to these changes.
Amy and Becca chat with Founder of Culinary and Nutrition Services at HHS, Keith O’Neill, and RDN, LD and Corporate Dietitian at HHS, Liz Horton about the prevalence of malnutrition in healthcare and how diet and nutrition teams are combating it.
Amy and Becca chat with David Kraeger, President of Healthcare Diversifications at HHS, about optimizing patient flow and how established processes improve the patient experience and affect a facility's bottom line.
Amy and Becca sit down with Baton Rouge General’s Dawn Jeffers, Kristin West, and Paul Douglas and chat about healthy menus and how variety affects a patient's healing process.
Amy and Becca sit down with HHS’ Executive Vice President of Environmental Services, Ray Delk, and discuss the importance and impact of support services and the common misconceptions that surround them.
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