Session Detail
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Wednesday, September 20, 2017  |  8:30 AM - 9:30 AM

Open to Conference Attendees Only

Re-envisioning the Food Service as a Hospital Amenity and Destination

Christine Guyott
, Rippe Associates Food Service Design + Consulting
Jim Posey
Director Food and Nutrition Services, St. David's Medical Center
Craig Puccetti, AIA, EDAC, ACHA
Director of Architecture Austin, BSA Lifestructures
Julie Schneider
Interior Designer, BSA Lifestructures

This case study and multifaceted presentation will take you through a project journey from inception to completion. The session will discuss the initial challenges that aging hospitals are faced with on a daily basis and areas or transformation that can create a dramatic impact and increase patient, family and staff satisfaction and experience with a facility. Transforming the aging hospital by re-envisioning the food service as a hospital amenity and destination will explore new concepts in food service delivery, servery configurations, dining rooms and kitchen design. The old design style is being rethought to deliver high quality and nutritious food and a quality environment that helps to foster healing and heighten experience and perception of the facility. The session gives an architect and interior design perspective of food Service and facility design. It will demonstrate how a long outdated facility was reinvented that includes design solutions examples and lessons learned.


1. Assess ways to approach initial inception of project objectives and programming
2. Evaluation of food service design strategies
3. Understanding of facility side concerns and goals
4. Understanding of design interventions, successes and post occupancy outcomes