Creating the Whole Dining Experience

June 2010
FoodService Director;6/15/2010, Vol. 23 Issue 6, p12
Trade Publication
The article focuses on how the continuing care retirement communities (CCRC) are renovating their food service departments to improve resident satisfaction. According to Mark Holmes, creative dining specialist, the CCRCs continue to push forward their food service departments in an effort to provide full dining satisfaction to the residents from breakfast to dinner. Holmes says that the residents wanted colorful staff uniforms, earlier dining times, and a friendly relationship with the staff.


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