Text: As the population ages, it is anticipated that continuum care communities (CCC) will grow in size and number and employ greater numbers of dietitians. While CCC dietitians are primarily involved in resident nursing home care, in independent areas they are also part of the resident food service customer satisfaction team. Skills in both areas are crucial for effectiveness. In one program, dietetic interns complete food service management training in a CCC with amenities that include five distinct on-site restaurants. In each restaurant residents enjoy an upscale dinner chosen by a Chef de Cuisine, theme lunches prepared by dietetic interns, and/or holiday meals. To assess customer satisfaction an outside consultant sent surveys to all independent-living residents to determine overall dining satisfaction and obtain input on perceived cleanliness, staff friendliness, efficiency, food quality, food temperature, menu variety, and staff supervision. 77% of the surveys were returned completed. Results demonstrated 80 % satisfaction with cleanliness, lunch and breakfast services, and dining room friendliness. Additional results indicated 75-80% satisfaction with food quality, food and beverage temperatures, menu variety, staff supervision, and general dining experience. The survey highlighted areas of significant improvement from prior surveys and identified areas for further growth. Interns worked with dining services team to utilize these scores to define approaches to enhance service. In the process they learned how satisfaction survey results can “drive” changes in the work setting. Future dietitians must understand how to effectively use satisfaction survey results to drive enhanced service as part of the management team.