7:05 a.m.

Soon after learning she had breast cancer, Barbara Beasley of Las Vegas decided to consult Dr. Eva Singletary, chief of breast surgery in the Department of Surgical Oncology at M. D. Anderson. Two weeks later, Beasley and her oldest daughter, Christy Molasky, who also lives in Las Vegas, flew to Houston. Early the next morning, they were welcomed in the Clark Clinic Lobby by Stephan Lopez, administrative manager for diagnostic imaging. He is one of 85 employees in the Front Door Greeter Program established to meet new patients and answer questions about what they can expect while at M. D. Anderson.

 

7:40 a.m.

eldom seen by the people they serve, the chefs and support staff in M. D. Anderson’s kitchen are busy preparing meals for some 5,500 patrons in the hospital’s cafeteria, 650 people at catered events, more than 400 inpatients and 150 individuals in the faculty dining room every day.

A team of food service workers from the Department of Clinical Nutrition help serve the food and ensure the meals are delivered to each patron’s liking.

While individuals visiting the cafeteria can choose from a variety of foods, inpatients will soon be able to request cooked-to-order meals from a restaurant-style menu on demand. On the heels of a successful pilot program that ended in January, Room Service at Anderson will become available to all inpatients this summer.

Since cancer treatments often affect patients’ appetite and ability to eat, “we make every effort to accommodate their special food needs,” says Jim Patterson, director of Food and Dining Services.



A team of food service workers ready patient meal trays for the day, as executive chef Geoff Southwick (right) and sous chef Stephen Ascencios supervise their progress.

8:10 a.m.