Abstract
This article describes ten dining room problems, identified in a nursing home study, that needed quality improvement, as well as six quality practices suggested for implementation. These six quality practices provide the basis for an excellent eating experience characterized by a home-like atmosphere, high levels of staff-resident interaction, and increased attention to safety and ethical issues. The six practices also could serve as the foundation for a facility-wide, cost-effective, quality improvement program.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 131-136 |
| Number of pages | 6 |
| Journal | Journal for Nurses in Staff Development |
| Volume | 17 |
| Issue number | 3 |
| DOIs | |
| State | Published - Jan 1 2001 |
Keywords
- Dining room problems
- Quality improvement
- Quality practices
ASJC Scopus subject areas
- Leadership and Management
- Education
- Fundamentals and skills
- Review and Exam Preparation