Senior Living

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baked samosas mint chutney
During the NRA’s World Culinary Showcase, cookbook author and TV host Aarti Sequeira taught attendees how to make a quick mint chutney.
Read highlights from the NRA Show's first Noncommercial Conference, held Monday, May 23, at McCormick Place in Chicago...
Check out five trends shaping the next year in noncommercial foodservice.
These five recipes, gathered from the exhibits and demos on the 2016 NRA Show floor, represent several top trends that emerged at this year’s show.
handwritten thank you
Write “thank you” on every paycheck. This era tends to text thank-yous, but a handwritten note goes a long way. You can’t just preach it; it’s an active thing.
strategic planning action plan
Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines...
wasted food garbage
While the Food Date Labeling Act as written only applies to consumer food products, it could have a trickle-down effect on other areas of the food industry.
Far more managers will qualify for time-and-a-half pay unless their salaries are raised or their hours are cut.
bbq baked potato
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The baked potato is topped with house-smoked brisket, cheddar and green onions for a hearty, filling dish.
reviewing application
Times have changed, but two documents still have the power to paint an early picture of a job candidate’s desirability: a cover letter and resume.

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