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NaCCRA Forum: Dining

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Jim Ogle

Dining Credit $ 9 297

Robert Doherty

Dining take home policy 10 303

Mike Molino

How Does Your Dining Staff Determine Resident Wants and Needs? 3 182

Karen Miller

Dining supervision during open hours of restaurant 2 142

Linda B. Childs

Menu Selections 3 214

Bert

nutrition analysis of recipes and meal courses 7 190

Jim Ogle

Dining 4 203

Richard Ridge

Staffing Levels and the Effect on Dining 9 326

David Bayer

Dress Codes 3 255

Chapter Glen Meadows

Dining Changes 1 268

Ann MacKay

Dining Changes with COVID-19 1 238

Edward Streit

Declining Balance Meal Allowance; Use It or Lose It! 1 390

David Bayer

Meal Allotment plans converting to declining balance plan 1 588

Jennifer J. Young

Changing from Meal Plan Allotments to a Declining Balance system 1 349