THE UPDATED REFERENCE FOR HEALTHCARE FOODSERVICE MANAGEMENT AND OPERATIONS

Healthcare foodservice has transformed since 2013, with systems consolidation, post-COVID operational changes, and emerging technologies reshaping daily operations. Now in its Fifth Edition, Healthcare Foodservice Gold Standards addresses these shifts directly, providing current guidance on managing nutrition and foodservice departments within regional and national health care systems where an estimated seventy percent of facilities now operate.

This edition incorporates new material on artificial intelligence tools, post-COVID workforce protocols, and the transition from independent hospital foodservice to system-wide standardization. Updated coverage reflects revised Centers for Medicare and Medicaid Services and Joint Commission standards, addresses cultural diversity in customer and workforce populations, and examines innovations in sustainable equipment, automation, and senior living community foodservice.

Readers will also find:

• Coverage of person-directed care models used in multi-level senior living communities offering varied dining service expectations
• Guidance on integrating trained chefs into healthcare kitchens to elevate meal quality and patient satisfaction outcomes
• Updated regulatory and safety standards from CMS and the Joint Commission aligned with current compliance requirements
• Practical strategies for managing culturally diverse workforces and meeting the expectations of increasingly diverse patient populations
• Content aligned with approximately forty percent of registered dietitian credentialing exam topics across foodservice management domains

Designed for undergraduate and graduate students in ACEND-accredited nutrition and dietetics programs, this text also serves culinary arts students entering healthcare and practicing foodservice directors, chefs, and managers seeking a current operational reference grounded in today's regulatory and industry landscape.

SUSAN M. McGINLEY, MBA, RDN, brings a rare blend of academic expertise and industry leadership to the field of healthcare nutrition. An Adjunct Professor of Nutrition and Food Sciences at Drexel University, she has also held top executive roles in the field, including Vice President of Nutrition and Foodservice Operations for Unidine (a division of Compass Group USA) and National Director for Nutrition and Dining at Sodexo. Drawing on decades of experience across hospital and senior living settings, McGinley offers deep insight into healthcare foodservice operations.

RUBY PARKER PUCKETT, MA, RD, FFCSI, was the program director of dietary manager training in the division of continuing education at the University of Florida, Gainesville. She was the president of Foodservice Management Consultants and president of the Foodservice Consultants Society International (FCSI) Educational Foundation. She was also responsible for authoring the previous editions of the Foodservice Manual for Healthcare Institutions, which continue to leave a lasting impact on the fields of nutrition and foodservice.