Pauline Cooper is a registered dietitian and the foodservice director at Memorial Hospital. Increasingly, the hospital's marketing efforts have emphasized its skill in treating diabetic patients. As a result, the number of diabetic meals served by Pauline's staff has been increasing. As a professional member of the hospital's management team, Pauline has been asked to report on how the hospital's diabetic treatment marketing efforts have affected her area. 1. How important is it that Pauline have historical records of the type (i.e., vegetarian, low- sodium, gluten-free, and the like) of meals served by her staff and not merely the number of meals served? Why?
Pauline Cooper is a registered dietitian and the foodservice director at Memorial Hospital. Increasingly, the hospital's marketing efforts have emphasized its skill in treating diabetic patients. As a result, the number of diabetic meals served by Pauline's staff has been increasing. As a professional member of the hospital's management team, Pauline has been asked to report on how the hospital's diabetic treatment marketing efforts have affected her area. 1. How important is it that Pauline have historical records of the type (i.e., vegetarian, low- sodium, gluten-free, and the like) of meals served by her staff and not merely the number of meals served? Why?
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Transcribed Image Text:Pauline Cooper is a registered dietitian and the foodservice director at Memorial Hospital.
Increasingly, the hospitalľ's marketing efforts have emphasized its skill in treating diabetic
patients. As a result, the number of diabetic meals served by Pauline's staff has been
increasing.
As a professional member of the hospital's management team, Pauline has been asked to
report on how the hospital's diabetic treatment marketing efforts have affected her area.
1. How important is it that Pauline have historical records of the type (i.e., vegetarian, low-
sodium, gluten-free, and the like) of meals served by her staff and not merely the number of
meals served? Why?
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