New service."The first thing I did was to change the service structure," Brown says. All food preparation continued in the JCG JCG Joint Consultative Group JCG Joint Commissioning Group (UK) JCG Japanese Coast Guard JCG Joint Coordination Group (ITU-T M 3000) JCG Joint Commanders Group main kitchen, but he added two to three cooks per meal. "Now the orders are read, the food is plated and delivered to Weinberg Village in a warming unit," Brown explains. "We've we've Contraction of we have. we've have cut about 40 minutes in the serving time," and residents are happy because the food is served fresh and hot. No new equipment was required since JCC JCC Jewish Community Center JCC Jackson Community College JCC Jefferson Community College JCC Joint Consultative Committee JCC Jamestown Community College (Olean and Jamestown, New York) JCC Johnston Community College used to operate a catering business. "We had all the equipment on hand and the cooks were already working in the JCC kitchen so we didn't have to add any fulltime employees." Menu revisions include: The addition of two chef's specials each day for both lunch and dinner, which range from steaks to prime rib to grilled grill tr.v. grilled, grill·ing, grills 1. To broil on a gridiron. 2. To torture or afflict as if by broiling. 3. Informal To question relentlessly; cross-examine. 4. salmon; and five or six alternative items to the menu each day, such as baked chicken and open-faced turkey sandwiches. "Residents also have the option of choosing portion sizes--small, regular, or large," Brown adds. "The results are that the residents are eating more, which is always a problem in assisted living as·sist·ed living n. A living arrangement in which people with special needs, especially older people with disabilities, reside in a facility that provides help with everyday tasks such as bathing, dressing, and taking medication. , and there is also less wasted food." |
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