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
Strategies to Eradicate Biofilm Containing C. AurisUnderstanding the speed and risks of contamination after room disinfection should inform managers’ environmental cleaning recommendations.
Man Attacks Nurses, Police Officer at Jefferson HospitalThe man allegedly attacked the staff members before being restrained and sedated.
Freeman Health System Breaks Ground on New Full-Service HospitalThe construction project will be completed in three phases, over a 24- to 34-month time period.
All Eyes on Gen Z as They Enter the WorkforceAs the labor gap widens in the facilities industry, not many managers trust Gen Z to fill that hole.
Cleveland Clinic Starts Fundraising Effort for New Hospital in West Palm BeachPlans for the new hospital include approximately 150 inpatient beds, an emergency department, a medical office building and an ambulatory surgery center.