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
Cleanliness in Hospitals: Clinical Priority and Community PerceptionEVS managers and communities value cleanliness for complementary reasons: managers for safety and compliance, communities for trust and comfort.
Dana-Farber Receives $50M Gift for Planned Cancer HospitalA $50 million grant from the Yawkey Foundation will support construction of Dana-Farber Cancer Institute’s planned 450,000-square-foot cancer hospital.
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