Chef Kayla is the food production manager for the cafeteria at a local children's hospital. The hospital requested that she develop a nutrition program outlining policies on allergens, celiac disease, and special dietary needs. Kayla has created a marketing plan that includes the following components: menu planning and ingredients, promotion of the nutrition program's new menu, and new pricing. She is now designing menu boards and preparing promotions for the program. Kayla finds it easy to calculate food costs and pricing, but she struggles with ideas for effective promotions. What are the target markets for a children's hospital foodservice operation? What types of promotions might be most effective in this setting? What factors affect the short- and long-term success of this nutrition program