Catering Your Way to Influence

When Angelo Mojica took over as director of nutrition and food services at University of North Carolina Hospitals, he was jolted by the modest scope of the in-house catering operations. This was brought home rather dramatically early in his tenure.

“The president of the hospital has a holiday party at his house every year,” Mojica recalls, “and since I started in February, I had missed it. So I asked some of the vice presidents how it went and what they thought of the catering we did.

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