In a recent edition of Senior Living Executive, three representatives of senior community dining services formed a focus group to discuss how they manage a successful operation. How do we define “success” in this situation? The resident’s happiness and acceptance of the menu.
The Resident should always be at the core of what we do and decisions we make as long term care professionals. We have to take the place of their family while their real family is busy with work or school during the typical work week. Dining services ranks high on the priority list since so much of a senior citizen’s day is centered on food.
Christopher Atkinson and David Ariz of Brookdale Senior Living, and Vicki Peery of The Courtyard at Emeritus, joined to discuss what they have learned over the years about dining operations. All three started in restaurants and had to find ways to blend that form of culinary art with the specific needs and wants of a senior living community. The most important component; giving the residents foods that remind them of what they ate growing up and at home. Seems simple enough, right?
To read the full story as featured in Assisted Living Federation of America’s E-newsletter, click here.
What are some of your residents favorite comfort food recipes?
Posted in:December 2011, Quality of Life
