Terri Settles Chef Kayla is the food production manager for the cafeteria at a local childrens 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 programs 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.

1. What are the target markets for a childrens hospital foodservice operation?

2. What types of promotions might be most effective in this setting?

3. What factors affect the short- and long-term success of this nutrition program? a registered dietitian (RD). She supervises five hospitals for Maramark Dining Services, the management company the hospitals have selected to operate their foodservice operations. Her company produces a monthly and annual income statement for each hospital.

1. Discuss five ways in which income statements can help Terri do her job better.

2. What would a hospital do with profits or surpluses made in the foodservice area?

3. What effect will profit or loss have on the ability of Terris company to continue to manage the foodservice operations for these hospitals?