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
Case Study: How NYU Langone Rebuilt for Resilience After Superstorm SandyAlthough the damage was severe, it provided a valuable opportunity for NYU Langone to assess structural vulnerabilities and increase facility resilience.
Frederick Health Hospital Faces 5 Lawsuits Following Ransomware AttackThe lawsuits accuse FHH of inadequate cybersecurity, poor breach notification and failing to protect patients from identity theft risks.
Arkansas Methodist Medical Center and Baptist Memorial Health Care to MergeThey have signed a non-binding letter of intent to complete a shared mission agreement to merge the two organizations.
Ground Broken on Intermountain Saratoga Springs Multi-Specialty ClinicThe clinic is scheduled to open and start seeing patients in the fall of 2026.
Electrical Fire Tests Resilience of Massachusetts HospitalSignature Healthcare Brockton Hospital used opportunity to renovate key systems and components and expand facility operations.