Lexington Regional Meeting: Home | Register | Hotel | Exhibitors | Schedule | Speakers

Wednesday, April 4, 2018

7:30 AM – 4:30 PM


8:00 AM – 9:15 AM

Beyond the Kitchen: Harnessing the Power of Food
Amy Reaman, RDN, LD, MPS

Food really does have the power to bring people together! In this session, foodservice managers will better appreciate the role of food as a tool to their business. Culinary food service arts are a valuable commodity to be leveraged by foodservice managers. Food has the power to connect human resources, marketing, public relations, and beyond.

Learning Objectives:

  • Evaluate trends in foodservice and opportunities for growth.
  • Review foodservice's role in social community outreach.
  • Discuss shared opportunities in marketing and public relations.

1.25 CE Hours

9:15 AM – 9:30 AM


9:30 AM – 10:45 AM

Regulations Update
Barbara Thomsen, CDM, CFPP, RAC

1.25 GEN CE Hours

10:45 AM – 11:00 AM


11:00 AM – 12:30 PM

Self-Determination Meal Service to Improve the Dining Experience
Suzanne Quiring, RD, CDM, CFPP

Combating loneliness, helplessness, and boredom in residential dining rooms with tray line and/or pre‐plate meal delivery service is very challenging. Along with shrinking food budget, high food wastage, cold food, reading and updating endless food preference lists, and poor customer service to residents, Health Care Communities homes have a huge daily challenge to provide a positive experience for their clients. Having hands‐on experience, Suzanne will walk through her personal journey as a frustrated Food Manager and share practical ideas on how to improve the dining experience regardless of the residents' care level with table-side mobile meal service. Come, be inspired, and learn what other communities are doing to make meal service much more resident-focused.

Learning Objectives:

  • Understand the most common dining challenges health care communities face (including limitations of pre-determined meal service).
  • Understand and evaluate current and alternative meal service delivery options for your operation related to cost, waste, and resident satisfaction.
  • Understand the evidence behind recommended changes for person-centered dining, how it relates to CMS regulations, and recommended resources to use.

1.5 CE Hours

12:30 PM – 1:45 PM

Lunch (on your own)

2:00 PM – 3:15 PM

Front of the House: Keeping Food Safe at Every Level
Barbara Thomsen, CDM, CFPP, RAC

Statistics show the majority of foodborne illnesses are attributed to foodservice workers and the top contributing factors are related to worker behavior, with the importance of properly training food service workers critical to ensuring food safety in both the back (kitchen) and front (Dining) of the house/facility!

Learning Objectives:

  • Educate your employees the proper skills, attitudes, and behaviors to serve safe food.
  • Demonstrate expectations for cleanliness from plates to personnel.
  • Define how customer service counts to your residents dining satisfaction.

1.25 SAN CE Hours

3:15 PM – 3:30 PM


3:30 PM – 4:30 PM or 4:30 PM – 5:30 PM

Self-Determination Meal Service Workshop
Suzanne Quiring, CDM, RD

This will be a session to come together to brainstorm and share in small groups, and then in a larger group on the topic of self-determined meal service. We will provide questions for participants to discuss together and encourage participants to come up with an action plan that they can take back to their work place. This will be a fun, interactive, discussion-based session that will require networking and problem-solving. Leave any hesitation at the door and come ready to learn, share, and dream together!

Learning Objectives:

  • Collaborate with fellow CDM, CFPP members and discuss one's current situation and the challenges with meal service in HCC.
  • Encourage an action plan to tackle meal service to be as person-centered as possible within the resources that are available to the CDM, CFPP while leaning on best practices.
  • Discuss the stages of behavioral change and have participants determine what stage their community is in and how to move forward with their leadership team and staff.

1.0 CE Hour

3:30 PM – 4:30 PM or 4:30 PM – 5:30 PM


Attendees will be divided between the Expo and education session. Half the attendees will join their colleagues at the Expo to meet and network with companies ready to share new, cost-saving, and quality-driven ideas for the foodservice industry. After attending either the Expo or education session, attendees will switch to complete both 1 Food Show Credit Hour (FSH) and 1 Continuing Education Hour (CE).

1.0 FSH (Food Show Hour)

5:30 PM – 6:30 PM

Networking Happy Hour

ANFP invites you to close out the day with colleagues and vendors during this one hour reception. Enjoy drinks and hors d’oeuvres while networking with fellow members and vendors.

Thursday, April 5, 2018

7:30 AM – 3:30 PM


7:30 AM – 9:00 AM

The Art of Teaching
Amy Reaman, RDN, LD, MPS

Training and education for foodservice team members are essential to ensuring communication, safety, and sanitation across the entire foodservice department. However, training for staff members can be challenging and time-consuming. This session will explore simple principles to better train foodservice teams and highlight learning and teaching principles unique to an adult learner.

Learning Objectives:

  • Evaluate training methodologies for adult learners.
  • Discuss actions for improved safety and sanitation outcomes.
  • Review learning goals related to food service sanitation.

1.5 CE Hours

9:00 AM – 9:15 AM


9:15 AM – 10:30 AM

ANFP Spark Sessions
Industry Advisory Council (IAC)

Come and be inspired through ANFP Spark Sessions! This session will include rapid fire learning experiences that happen in 8-minute increments and are presented by attendees. Hear from your peers about topics they are passionate about it. Do you want to be part of the meeting and present a Spark presentation? Learn More!

Learning Objectives: Come learn and spark an idea!

1.25 CE Hours

10:30 AM – 10:45 AM


10:45 AM – 12:15 PM

Aging and the Malnourished
Amy Reaman, RDN, LD, MPS

Food is so much more than just three meals a day. Food is nutrition to fuel our bodies from our brain to our heart and everywhere in between. For older adults, poor nutrition can be a serious threat to overall health. In this session, participants will review the criteria for malnutrition and discuss recommended interventions.

Learning Objectives:

  • Identify malnutrition characteristics for long-term care.
  • Review risk factors for development of malnutrition.
  • Evaluate appropriate interventions for geriatric malnutrition care.

1.5 CE Hours

12:15 PM – 1:30 PM

Recognition Luncheon

Enjoy the opportunity to network with other attendees over lunch. Local chapter successes and awards will be presented, and volunteers from across the region will be celebrated. Learn more about what’s new with the national ANFP organization and what your local membership benefits offer you!

1:30 PM – 3:00 PM

CLOSING SESSION: Winning Strategies Through Employee Engagement
Thomas Thaman, AHCFA, CDM, CFPP

Staffing challenges are a main concern for CDM, CFPPs. In this session, learn some proven methods and "out of the box" ideas on how to recruit, train, and retain quality staff. We will review job statistics and the reality of the work force and industry needs, along with the cost of turnover to an organization. We will discuss selecting the appropriate fit, methods to recruit and interview staff, an overview of proper on-boarding techniques, and goal establishment. Finally, we will close this session to allow for discussion and share ideas to tackle your employee engagement challenges.

Learning Objectives:

  • Understand the challenges of today's job market.
  • Gain knowledge of proven strategies to build a successful team through proper on-boarding and techniques to retain your staff through recognition.
  • Learn how to tackle employee engagement challenges by real examples and networking with others.

1.50 CE Hours