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
Probiotic Cleaning: A Complementary Strategy for Safer Hospital FloorsManagers seeking more resilient approaches to environmental hygiene are turning to probiotic systems to supplement traditional disinfection.
VITAS Healthcare Breaks Ground on New Inpatient Hospice Center in FloridaThe 14,000-square-foot VITAS inpatient hospice center will open in 2027 and serve 500+ patients annually.
Mile Bluff Medical Center Disrupted by Data Security EventWhile some services experienced limited and temporary interruptions, the impact has been narrow in scope.
The Proper Way to Use Cleaning CartsEnvironmental services use cleaning carts every day, but they are often overlooked. Keeping them clean and properly stocked is key to preventing infection in healthcare facilities.
JPS Health Network Breaks Ground on New HospitalThe project includes construction of a new inpatient hospital and expansion of the existing Pavilion.