VOLUME 25, NUMBER 3


CONTENTS 6 ADAPTING MENUS TO CHANGING RESIDENT PREFERENCES


See what’s trending and what evolutions are taking place within senior dining. Learn about the tools available to help culinary executives track the trends that matter and explore kitchen management techniques that are helping chefs meet changing tastes cost effectively.


DEPARTMENTS


WORKFORCE DEVELOPMENT


34 Building a Strong Dining Workforce


36 Thought Leader Profile: Lynne Eddy, The Culinary Institute of America


38 Change Agent Profile: Dawn Sweeney, National Restaurant Association


QUALITY IMPROVEMENT


42 Serving the Dietary and Nutritional Needs of Older Adults


46 Food Safety and Worker Training: A Strategic Imperative


MEMORY CARE


52 Innovations in Memory Care


Dining and Services 3 A NOTE FROM ARGENTUM


55 FROM THE EXECUTIVE DIRECTOR'S DESK


56 THE HEART OF SENIOR LIVING


57 ARGENTUM ADVOCATES FOR YOU


60 PEOPLE AND PLACES


Be sure to visit argentum.org and subscribe to receive Argentum Daily, our daily e-newsletter, for access to the latest news, research, and initiatives related to senior living.


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12


11 TRENDS IN DINING DESIGN FOR THE NEXT GENERATION


Senior living communities are transforming to cater to baby boomers’ dining habits. Learn about the keys to designing venues that will give new residents the experiences they seek.


20


SIGHTS AND SOUNDS FROM THE 2018 ARGENTUM SENIOR LIVING EXECUTIVE CONFERENCE


Read about the attendee experience at the annual Argentum conference in San Diego, which convened over 2,600 senior living executives, professionals, and solutions experts.


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