Everything You Wanted to Know About Dining at Benchmark
Nutritious meals served in a social setting are critical to the health and well-being of our residents. At Benchmark, we go beyond training our kitchen staff to ensure that other key associates know what it takes to create a great dining experience. Benchmark’s Emerging Leaders, a select group of high-potential associates, recently attended the “Everything You Wanted to Know About BSL Dining” training at The Commons in Lincoln, Mass.
Vice President of Culinary and Dining Experience Guy Hemond and Regional Directors of Dining Services James Hourihan and Mike Eckrote presented all the elements of a great dining experience, such as purchasing, uniforms, menu rotation and family engagement.
Here’s a look in pictures of highlights of the training.
Texture Modified Dining
Eating at 80
In 2015, one in three seniors admitted to hospitals were malnourished. Seniors with memory disorders are especially vulnerable. And for many seniors, the natural reduction of taste, smell, sight, touch and dexterity reduces the joy of eating. Embarrassed by spills and messes, and too proud to ask for help, seniors may retreat to their rooms, leading to malnutrition, depression, illness, hospitalization and mortality.
The Eating at 80 empathy exercise helps servers understand and patiently deal with spills and messes. Families find the exercise helpful in making an informed decision to move a parent into one of our communities.
“The exercise helps frustrated family members understand why Mother has become so needy and the kind of care she needs,” says Jim.