Education Sessions

Tuesday, August 6th, Pre-Conference Sessions

Technology Innovations  |  2:00 - 4:30 PM

Presenters: Sara Rush Wirth and AHF Business Partners

Session Description: If you're not keeping up with technology you're falling behind. This session will provide an overview of the latest food service technology innovations to keep you in the know. See presentations on cutting-edge offerings from AHF Business Partners and learn how to easily incorporate brand new and forward-thinking tech into your current operation for the best possible results.

From Grumbling to Getting Along: Culture as Key to Retention and Recruitment |  2:00 - 4:30 PM

Presenters: Kerri Burchill, PhD

Session Description: As Peter Drucker says, “Culture eats strategy for breakfast.”  The best laid plans must begin with the culture we want.  This interactive session will explore how recruitment and retention is deeply influenced by the culture we create.  Time will also be spent exploring how our biases inform the culture we build, as well as communication techniques to have crucial conversations that engage others in the ultimate work of serving our patients.

Thursday, August 7th, 2:15pm – 3:15pm, Concurrent Sessions

Demystifying IDDSI (International Dysphagia Diet Standardization Initiative) for Best Practice: 

  • Brenda Richardson, MA, RDN, LD, CD, FAND

Session Description: The International Dysphagia Standardization Initiative (IDDSI) has been endorsed for May 2019 implementation in the United States. This session will describe what this means regarding “best practice” expectations from key professional organizations and regulatory agencies. The IDDSI framework overview along with steps in team collaboration for successful transition/implementation will be presented and will incorporate interactive sharing of learnings from various healthcare settings.

Plant-Based Foods: Trends, Tips & Tricks for Sustainable Success with Vegan & Vegetarian Menu Options

  • Josephine Morris, Corporate Policy Specialist, The Humane Society of the United States
  • Lauren Pitts, RD, Food & Nutrition Manager, The Humane Society of the United States
  • Michelle Gorman, RD, Program Manager, Wellness & lifepath, Northern Arizona Healthcare

Session Description: As people are becoming more and more health conscious, they’re paying serious attention to the cafeteria and food court options that will be nourishing them. Savvy healthcare foodservice operations know that they influence the quality of life for visitors and patients while being profitable. That's why organizations across the nation are starting to listen and respond to customer eating preferences! In this talk, a food policy specialist and two dieticians will discuss the trends, tips and tricks for sustainable, profitable success in launching more plant-strong entrees.

My Dream Kitchen

  • Christine Guyott, Rippe Associates
  • John Egnor, JME Hospitality

Session Description: Join us as two leading foodservice design experts discuss what a foodservice operator needs to do to obtain the kitchen of their dreams. They will discuss what prevents renovations from happening, the capital and funding process, why it’s important to be ahead of the planning process, what key steps are needed to prepare for a renovation or new design. In addition, they will take you through the latest trends and how they influence your space, design and equipment selections. Attend this session and learn how to plan for and support your kitchen of tomorrow.