Wednesday, June 7, 2017

Thursday, June 8, 2017

8AM – 9AM 

RichHoffman-116

Education Session - Elevating Your Dining Program Through Global Cuisine
Rich Hoffman, WCC, CEC, CCA, CDM, CFPP

In this demo, Chef Hoffman will highlight, discuss, and demonstrate foods from different parts of the globe. Chefs may not utilize these items on their day-to-day menus, but they can be offered to guests in different preparations at a reasonable cost. Understanding global cuisine will bring diversity to the menu, please a variety of palates and increase guest satisfaction. Understanding the diverse backgrounds of
your guests and trending menu offerings to their likes, where they have traveled and the country of their family’s origin will elevate your dining programs. Expanding your menus to include ethnic specialties will bring a level of comfort for these residents and their guests while growing your employee’s training and skill set.

Learning Objectives

  • Learn how the current trend of global cuisine is impacting dining services.
  • Assess the diverse backgrounds of your residents and guests and incorporate them into menu development.
  • Discover butchery and classic cooking techniques for a global menu choice.


1.0 Hour GEN


9AM – 12PM 

Expo Hall Open!

Visit The M Pavilion to see what’s new in foodservice at the ANFP Expo! The Exhibit Hall will be full of innovative products and services. Sample, test, and evaluate new offerings and bring home fresh product ideas for your organization. Thanks to the generous sponsorship of Ecolab, ANFP will host a service project event during the Expo. Visit the back of the Exhibit Hall where you can volunteer to work with your peers at our hygiene kit building event. Our goal is to fill 750 children’s hygiene kits to distribute to shelters, missions, disaster relief efforts, or a number of other places within the community. We will also be partnering with Three Square, a local foodbank to donate all unused perishable and nonperishable items to help those in need.

3.0 hrs Food Show Hours (FSH)

12PM - 1PM

Lunch on Own

1PM – 2:15PM

Scott-Lesnick-116

Education Session – The Ever Changing Landscape of the Workplace: Motivating, Managing & Mentoring Multi-Generations and Cultures
Scott Lesnick

Successfully blending the five generations currently in the workplace can be a tall order. Your Human Resources leadership is the key! Our goal is to help support happier, more productive employees. This interactive session covers strategic methods of improving employee morale, improving operational efficiency, increasing employee retention and improving employee productivity, including how to find it, how to harness it and how to keep it. Millennials get a special nod in this presentation - you will see why they deserve it!

Learning Objectives

  • Increase employee retention and potential new candidates.
  • Improve employees’ understanding of each generation and cultures.
  • Understand the five most powerful things we can do to improve employee engagement with all generations (based on four years of surveys).

1.25 Hours GEN

2:30PM - 3:30PM 

CindyHeilman-116

Break Out: Mealtimes: Your Most Effective 60 Minutes
Cindy Heilman, MS, NDTR, FAND

So much can go wrong in the dining experience. This negativity can rapidly infect the entire business – draining morale, increasing costs, and limiting profitability. An outstanding food experience, on the other hand, has the potential to reap just desserts for an entire organization. For that to occur, certain fundamental principles need to be cultivated and take root within an organization’s culture. During this session, learn how to best identify blind spots and increase the potential to improve results rapidly, and walk away with critical strategies to raise service quality and make mealtime both a memorable and profitable experience.

Learning Objectives

  • Explain the centrality of dining to organizational success: the six truths about your business you shouldn’t ignore.
  • Identify the current gaps between service expectations and service delivery.
  • Discuss why this gap is widening and benefits and solutions to closing it.

1.0 Hour GEN

2:30PM - 3:30PM

BrendaRichardson-116     BarbaraThomsen-116

Break Out: The “Nuts & Bolts” for Healthcare Success With Food, Nutrition and Dining
Brenda Richardson, MA, RDN, LD, CD, FAND, Barbara Thomsen, CDM, CFPP, RAC-CT, ICAC

This session will provide an overview of the overall tools and “nuts & bolts” needed for food, nutrition, and dining programs. Attendees will be provided toolkits to support successful nutritional care and services in critical areas (i.e. assessments, care planning, operations and customer satisfaction).

Learning Objectives

  • Recognize the tools needed for successful food, nutrition, and dining.
  • Evaluate the effectiveness of facility programs for food, nutrition, and dining.
  • Apply the necessary tools and resources to support successful outcomes.

1.0 Hour GEN

3:45PM – 5PM 

CindyHeilman-116

Break Out: 3 Hospitality Secrets That Attract Residents, Retain Staff and Drive Positive Results
Cindy Heilman, MS, NDTR, FAND

This session will explore competencies necessary for staff to create an optimum dining experience and address the advantages of learning new skills to improve communication between all stakeholders. It challenges participants to value change and recognize their significance as leaders. Through interactive exercises, solutions will be shared that participants can implement to promote individual and department’s role in contributing to the organization’s success and marketability.

Learning Objectives

  • Identify concrete leadership initiatives and staff competencies required to raise service quality standards.
  • Describe three hospitality secrets CMS recommends and boomers demand that when implemented, they will recommend their friends move in.
  • Apply these five low-cost changes you can implement immediately to raise service quality and improve the dining experience.

1.25 Hours GEN

3:45PM – 5PM

StacieRauch

Break Out: Diversify Your Menu with Vegetarian Cuisine
American Culinary Federation (ACF), Stacie Rauch

Adding vegetarian dishes to your menu can offer an abundance of choices to meet residents preferences. Through this chef demonstration, discover new options to incorporate into your menus.

Learning Objectives:

  • Learn vegetarian cuisine to add diversity to your menu.
  • Learn cooking techniques and skills when cooking vegetarian dishes.
  • Expand your offerings through a demonstration of breakfast items, entrées, vegan and gluten-free dishes.
1.25 Hours GEN

5:15PM – 6:45PM

Chapter Best Practices

Chapter leaders will share volunteer best practices while growing their professional network. Trending topics chosen are based on feedback from those representing ANFP at the local level. This year, representatives from each of our Diamond Award nominees will discuss their projects, initiatives as well as their best practices that qualified them for the award. A short reception will take place following the session. Don’t miss the opportunity to network with your peers! Attendees will receive a certificate of attendance.

1 Hour GEN

Friday, June 9, 2017

7:30AM – 9AM

OmarHumes-116 JoMiller-116

Education Session – Are You Prepared? How to Create a Regulatory Compliant Disaster Meal Program
Omar Humes, CDM, CFPP and Jo Miller, MPH, RDN

Your patients and residents depend on you for uninterrupted nutritious meals in a disaster. Is your facility prepared with the quantity and quality of meals? In this session we will review current and proposed CMS regulations and best practices, disaster meal planning tools, and meal plus water options. By the end of the discussion you will have the tools to build on your current emergency nutrition plan and improve patient care in a disaster.

Learning Objectives:

  • Learn how to use an all hazards approach to building your disaster plan and access information on common hazards in your community.
  • Review New CMS regulations and recommendations for disaster meal planning.
  • Review and provide access the latest tools and techniques in emergency nutrition preparedness and planning.

1.5 Hours GEN

9:15AM – 10:30AM  

BarbaraWakeen-116

Education Session: Understanding Food Allergens and Safe Food Practices
Barbara Wakeen, MA, RDN, LD, CCFP, CCHP

Food allergies are becoming more prevalent in our institutions. This presentation will address the most common food allergens, and the differences between allergies and intolerances. Addressing individual allergy needs and the means to serve safe food to those with food allergies is key.
 
Learning Objectives:

  • Identify the big eight food allergens and the adverse reactions from consumption.
  • Discover the differences between food allergies, intolerances and sensitivities.
  • Understand the differences between cross contact and cross-contamination, and be able to apply safe food practices in their institutions.

1.25 Hours SAN

10:45AM – 12PM

Scott-Lesnick-116

Closing Keynote – Achieving Stellar Outcomes: Implementing the Never Give Up Perspective
Scott Lesnick

This session will have you on the edge of your seat for the first five minutes! Scott will take you along for a ride that is outrageously true, filled with actionable takeaways, both professionally and personally, which are geared to help grow the leader in you. Hang on tight as we discover our true heart’s strength, our ability to push beyond our limits and nurture the leader in each of us.

Learning Objectives:

  • Increase your leadership abilities through relationship building and improve communication effectiveness with both management and staff.
  • Recognize when stress may be affecting business decisions and provide you with tools to reduce stress and increase focus.
  • Develop new approaches to long-term challenges through strategy and tenacity.

1.25 Hours GEN


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