Food co-op run by employee, dietary department volunteers.
1981
Ristino Robert J.
An employee food cooperative, planned and staffed by hospital employees and members of the hospital's dietary department, operates biweekly to distribute some 5 tons of food to more than 800 employees. Savings of as much as 30% of food costs have been realized. Employees order from a list of 10 food items, usually fish and meats. Some 400 orders are processed every other Friday evening by 10-12 employee volunteers. Food is delivered to the hospital on the same day it is distributed to minimize storage time in the food service area. Administrative and coordinating duties are handled by 4 employees. An efficient organization and distribution system is helping employees cope with rising food prices.
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