re: Hospitality industry question

quote:

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Senior Retirement Industry.

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Now that's a forward looking proposition. Retirement homes usually employ (or consult with) degreed dietitians, plus someone to manage the kitchen. Still, it's 3/5 meals a day, 7 days a week. No holidays when you're talking about a residential facility.

I know several chefs/cooks who moved out of fine dining and into a breakfast-only or bakery situation, simply because the hours are more family friendly.