LTC Raises The Bar On Meal Service

July 2007
FoodService Director;7/15/2007, Vol. 20 Issue 7, p74
Trade Publication
This article presents the results of an annual survey of food operators in long-term care (LTC) facilities in the U.S. The survey shows that LTC facilities are putting a higher premium on food. There has been a 15.6 percent increase in the amount of money being spent on food. The number of facilities employing executive chefs has increased 49 percent. 89 percent of LTC food operators are self-operated, while 7 percent are contract managed.


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