Can you please reword the following paragraph at a intermediate
Dietary Manager Author: Legvold and Salisbury Title: Foodservice Management – By Design Association of Nutrition & Foodservice Professionals 3rd Edition ISBN: 978-0-578-78561-5 Chapter 1 Foodservice Management by Design: Meal Service and Menu Style Please help to answer using the following: ANFP Using Room Service to Support Culture Change https://www.anfponline.org/docs/default-source/legacy- docs/docs/ce-articles/mc052018.pdf Centers for Medicare & Medicaid Services Home – Centers for Medicare & Medicaid Services | CMS Pioneer Network The Language of Culture Change https://www.pioneernetwork.net/resources/language-culture- change/ 1. How does a selective menu differ from a non-selective menu? Centralized meal services differ from decentralized? 2. What regulatory standards dictate how you would handle requests for substitutions in long- term care, and what do they say? 3. Why is it a good idea for a member of the foodservice staff to talk to clients about their menu selections? 4. What is meant by Culture Change? 5. What substitutions would you make for the following selections on the menu? Why is this a good choice? Food Selection on Menu Substitution Rationale Carrots Broccoli Cauliflower Kale 6. What are three legal implications for menu selection or dining options? 7. What style of service would require a selective menu?
******CLICK ORDER NOW BELOW AND OUR WRITERS WILL WRITE AN ANSWER TO THIS ASSIGNMENT OR ANY OTHER ASSIGNMENT, DISCUSSION, ESSAY, HOMEWORK OR QUESTION YOU MAY HAVE. OUR PAPERS ARE PLAGIARISM FREE*******."
