Assisted-living facility lends a helping hand
- SERVING TIME CUT 40 MINS.: Weinberg Village overhauls meal services. // FoodService Director;03/15/2000, Vol. 12 Issue 3, p8
Reports on the improvements in food quality at Weinberg Village, an assisted living facility housed on the campus of Jewish Community Center in Tampa, Florida. Improvement in food quality and service; Changes in service structure; Per-day food costs at the facility.
- Fantastic food, clean kitchens are top of the list for retired California couple. Elan, Elisa // Nation's Restaurant News;3/10/2008, Vol. 42 Issue 10, p70
The article describes the food service of an assisted-living facility in San Jose, California chosen by a man named Bill for his mother and father, who are 78 and 80 years old, respectively. According to the author, the senior couple, who are very picky people when it comes to food, are very...
- Room Service Implemented at Transitional Care Unit. // FoodService Director;11/15/2013, Vol. 26 Issue 11, p10
The article reports on the implementation of the room service program at the 42-bed transitional care unit of St. Gertrude's Health and Rehabilitation Center in Shakopee, Minnesota which provides satisfaction to patients while reducing the costs of the dining services team.
- At Mass. Assisted Living Ctr.: Homemade focus in an institutional setting. Wolson, Shelley // FoodService Director;09/15/99, Vol. 12 Issue 9, p118
Focuses on the meal planning strategies used by Nina Einat, food service director at Woodbridge, an assisted living community in Peabody, Massachusetts. Important considerations in meal planning; Culinary background of Einat; How she addresses challenges in meal planning.
- Employment grows in assisted living. Ryan, Patricia // Research Review (International Council on Active Aging);Jan2013, Vol. 13 Issue 1, p1
The article presents the findings of the 2012 Assisted Living Federation of America (ALFA) Senior Living Compensation Survey, which showed increased in employment, resident capacity and revenue.
- Retroactivity of IRS Assisted-Living Ruling Could Give Rise to Snarls. Resnick, Amy B. // Bond Buyer;09/18/98, Vol. 325 Issue 30481, p5
Expresses concerns over the implications of the United States Internal Revenue Service (IRS)'s ruling which lays out the kind of assisted-living facilities that qualify for tax-exempt financing. Refusal by Edwin Oswald, the United States Treasury Department's bond attorney-adviser who worked on...
- Satisfying Customers. Schilling, Becky // FoodService Director;3/15/2009, Vol. 22 Issue 3, p46
The article focuses on the grab-and-go program created by Cheryl Torre-Rastetter, senior general manager at Sherwood Oaks of Cranberry Township in Pennsylvania. She says they had residents calling to see if they could get a salad or a sandwich instead of dining in the dining halls. They sell...
- FOR ASSISTED LIVING RESIDENTS: Balanced Care Corp. goes back to the basics. Riell, Howard // FoodService Director;05/15/2000, Vol. 13 Issue 5, p46
Reports on the success of a menu development process at Balanced Care Corp., a company which operates assisted-living, independent living and skilled nursing facilities in the United States. Features of the Outlook Pointe facilities; Total annual operating budget for food service; Menus served...
- Creating Homes for a Special Population. // FoodService Director;11/15/2012, Vol. 25 Issue 11, p10
The article reports that food service provider FitzVogt & Associates has partnered with assisted living provider Monarch Homes on the design and management of residential communities for people with Alzheimer's and dementia. According to Monarch Home president Dave Errico, FitzVogt will handle...