Long-term living care is moving from institutional meals to fresh, local and organic food offerings, according to an interview on the Long-Term Living website
Long-term living care is moving from institutional meals to fresh, local and organic food offerings, according to an interview with Chef Robert White, national director of culinary operations for the Goodman Group, on the Long-Term Living website. Seniors’ food preferences and attitudes spark his creativity, White said.
September 24, 2014
Topic Area: Maintenance and Operations
Barriers to Infection: Rethinking Mattress CleaningLaundering removable bed barriers provides a more effective, consistent and safer method for eliminating harmful bacteria compared to manual cleaning.
Over 1 Million Individuals Affected in Community Health Center Data BreachNo evidence of data misuse has been found so far.
Prospect Medical Holdings to Sell Crozer Health to Non-Profit ConsortiumThe sale includes Crozer Health’s operating assets, including all hospitals, ambulatory surgery centers, clinics and physician offices.
The Top States for Pest InfestationsHealthcare facilities are among the most popular locations for pest infestations.
Ground Broken on Wichita Biomedical Campus ProjectThe $172.5-million, eight-story, 350,000-square-foot building is expected to open in 2027.