Order of Excellence in Foodservice: dining style finds a place on the menu. (Awards).

While waiting for this year's entries for the Order of Excellence in Foodservice Awards to reach our office, we wondered what kind of new and exciting dining programs were being presented to residents over the past year. Our wait was rewarded with a collection of more than a dozen innovative dining services programs. The field of high-quality entries challenged our panel of judges to name just a few as winners. Four facilities and a design firm garnered Winner awards and the Best Practice award is shared by three facilities whose event program is a "starter-kit" of ideas with endless possibilities.

A touch of something new mixed in with some old favorites best describes what many entrant-facilities' dining services programs offer their residents. Our panel of judges was a similar mix of veterans and a newcomer. Reprising their roles as judges were Mark Zacharia and Walter Schruntek. (See "Our compliments to the chefs!", October 2001 CLTC, page 27.) Wayne Goldman, C.P.M., CFPM, A.P.P., vice president of Strategic Sourcing for Star Purchasing Inc. in Milwaukee, CLTC Editorial Advisory Board member, and foodservice expert/consultant was this year's rookie on the panel.

Common goals

Improvements in the dining options offered to residents can be a lofty goal. This year's winners sought out ways to offer residents a choice of venue, a variety of dining styles, and expanded menus. But the amenity these facilities are most grateful for is bringing back activities that were …