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
Sustainability as a Baseline in Healthcare FacilitiesHospitals can balance costs, build resilience and learn from global models for sustainable design to further their green goals.
Penobscot Valley Hospital Reports Data Security IncidentIt immediately implemented its incident response procedures, took steps to secure systems and hired third-party forensic specialists to assist with an investigation.
Ballad Health Acquires Land for Future Unicoi County HospitalThe new hospital is expected to feature an emergency department, 10 inpatient beds and outpatient services.
Why Healthcare Facilities Management Is Critical to Patient Safety Hospitals and other healthcare facilities rely on much more than doctors and nurses to keep patients safe.
Brookdale Senior Living Announces Acquisition of the Brookdale Galleria CommunityThe 244-unit independent living and assisted living community is located directly adjacent to The Galleria shopping and entertainment complex.