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. Question: 1. What are other reasons that managers in a foodservice operation might keep detailed records of meal types served, as well as the total number of meals served?
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. Question: 1. What are other reasons that managers in a foodservice operation might keep detailed records of meal types served, as well as the total number of meals served?
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Transcribed Image Text: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.
Question:
1. What are other reasons that managers in a foodservice operation might keep detailed records of
meal types served, as well as the total number ofmeals served?
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