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Church Resources Kitchen was developed to assist Members with menu planning solutions and demonstrate how products from our supply partners can be used to make meals. This cookbook is designed to support menu planning. Each recipe has a...
READ MOREDid you know? Milk is a nutrient-rich food. It is a primary source of nutrition and can be used across the menu to makes meals. Milk is high in protein with one litre containing 30-35g of protein. Milk...
READ MOREFood can be a powerful social symbol for connecting consumers with moods, emotions and rituals related to their identity. Mealtime habits built over time can inspire feelings of comfort and familiarity for consumers. It is important for...
READ MOREThank you to all those that asked questions during our Single Touch Payroll (STP) using MYOB webinar. Below we've recorded all the questions asked during the webinar, answered by webinar presenter, Pam Chillman,(longstanding Certified Consultant with MYOB and...
READ MOREThe following article briefly outlines the eight standards and what they mean. Not all aged care sectors will have to undertake the whole eight standards but for those working in the residential aged care sector all eight apply....
READ MOREOn May the 1st the International Dysphagia Diet Standards take effect. These standards are not mandatory but are going to be used across the industry. The International Dysphagia Diet Standardisation initiative (IDDSI) was founded in 2013 with the...
READ MOREOn May the 1st the International Dysphagia Diet Standards take effect. These standards are not mandatory but are going to be used across the industry. The International Dysphagia Diet Standardisation initiative (IDDSI) was founded in 2013 with the...
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