Beyond the Cloth Napkin!
Residents in nursing facilities spend the greatest part of their awake time in meal related activities such as preparing to go to a meal, consuming the meal, and meeting after meal needs. We can conservatively estimate at least 6 hours a day is devoted to actual meal services and at least another half hour related to between meal snacks. There are multiple clinical risks and customer satisfaction outcomes which are dependent upon your ability to "pull off" a great nutrition experience for those you "serve". In this session you'll learn creative time and cost efficient approaches to providing dining experiences our customers will enjoy and certainly deserve.
By the completion of this session each participants will be able to:
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