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
Waco Family Medicine Achieves Savings and Bold Design with Wood SelectionsCase study: The healthcare facility incorporated over 25,000 square feet of wood and saved over $400,000.
Alleged Ransomware Administrator Extradited from South KoreaThe Phobos ransomware has been used globally to target over 1,000 organizations, including healthcare.
Design Plans Unveiled for New Intermountain St. Vincent Regional HospitalThe new hospital will be a 14-floor, 737,000 square-foot facility in Billings, Montana.
Ground Broken on New Pediatric Health Campus in DallasThe new campus will replace the existing Children’s Medical Center Dallas.
Pre-Construction Strategies for Successful Facilities ProjectsSavvy decisions can help facilities meet long-term goals by creating consistency and eliminating waste.