Healthcare Foodservice Primer

  • Level: Leader
  • Course time: 1 hour
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Healthcare is confusing, even for those who work inside U.S. healthcare. The continuum of care, funding models, complexity of layers, and regulation make it challenging to understand. In healthcare, foodservice is provided in an organization whose primary business is not food.

So how does foodservice “fit”? The fit can vary for acute care hospitals, senior dining, and skilled nursing facilities. Healthcare foodservice leaders integrate the regulatory requirements within their food and nutrition programs, promote health and healing through food, offer hospitality and service, provide food as an employee amenity, and also contribute revenue to the organization for some examples.
What you are going to learn

A few more words about this course

This course will clarify common healthcare terms, describe the continuum of care, organization structures, basic healthcare funding models, and provide connections for regulatory agencies. 
Learning outcomes for this course include:

  • Describe the unique role of foodservice in healthcare organizations 
  • Explain the key terminology and funding models for healthcare foodservice
  • Discuss the role of regulatory agencies in healthcare and identify key elements of performance
  • Describe the different types of healthcare segments and the impact or needs for food and nutrition services 

Julie Jones

Learner, Leader, Coach
A gatherer of new ideas so I can translate them into creative learning and development programs for leaders. I spent more than 30 years as a leader in healthcare foodservice, an industry I love. Finding what makes learning happen for others is my passion. I share more stories about learning and leader evolution in the learning blog on this site!