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NaCCRA Forum: Dining

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Jim Ogle

Dining Credit $ 9 261

Robert Doherty

Dining take home policy 10 276

Mike Molino

How Does Your Dining Staff Determine Resident Wants and Needs? 3 167

Karen Miller

Dining supervision during open hours of restaurant 2 129

Linda B. Childs

Menu Selections 3 200

Bert

nutrition analysis of recipes and meal courses 7 177

Jim Ogle

Dining 4 181

Richard Ridge

Staffing Levels and the Effect on Dining 9 297

David Bayer

Dress Codes 3 232

Chapter Glen Meadows

Dining Changes 1 241

Ann MacKay

Dining Changes with COVID-19 1 222

Edward Streit

Declining Balance Meal Allowance; Use It or Lose It! 1 367

David Bayer

Meal Allotment plans converting to declining balance plan 1 564

Jennifer J. Young

Changing from Meal Plan Allotments to a Declining Balance system 1 330