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Course Description
In January 2020, a multidisciplinary team of SAGE members completed a post-occupancy evaluation (POE) of Menno Haven Rehabilitation Center–the first WELL-certified skilled nursing project in the world and one of Environments for Aging magazine’s 2019 Design Showcase winners–to compare stated design goals against outcomes. Additionally, the POE measured how the building is functioning for both residents and staff. This research uses CITI protocols, which ensure the highest level and rigor in research. Learn how this rehabilitation center centralized their food service operation and utilized their WELL Building Standard certification to provide the highest quality culinary experience for their residents and their staff.
Learning Objectives
- Discover how Menno Haven centralized their food service operation on their campus and the benefits and challenges of centralization.
- Understand how operating multiple food venues doesn’t always translate into more FTE.
- Learn about cooking technology like Sous Vide and Rationale ovens.
- See why the WELL Building standard has a huge impact on campus dining.
Presented by
Migette Kaup, PhD, IDEC, IIDA, ASID, EDAC
Professor
Kansas State University
Amy Carpenter, AIA, LEED AP
Vice President
SFCS Architects
Kris Morphis
Principal and President
KRM Foodservice
The 2020 SAGE Post-Occupancy Evaluation was sponsored by
