Who Are We?
We are people engaged in the foodservice profession serving the healthcare industry. We are:
- Foodservice Directors
- Foodservice Managers
- Foodservice Supervisors
- Dietitians
- Culinary Professionals
- Administrators
- Educators
- Suppliers, Manufacturers and Service Providers to the Healthcare Industry
Where Do We Work?
We work in all types of healthcare foodservice:
- Acute Care
- Long Term Care
- Hospice
- Rehabilitation
- Mental Health
- Organizations that support healthcare foodservice, like foodservice distributors, manufacturers, colleges, schools, and service providers.
What Makes Us Different?
There are two types of foodservice operations in healthcare: (1) Self-operated, and (2) Contracted. Self-operated foodservice is also known as "in-house," meaning the foodservice department is managed by the healthcare organization's own staff. Contracted operations are outsourced, meaning the foodservice department is run by an outside, third-party foodservice company.
All of AHF's food and nutrition professionals are involved with self-operated foodservice. Operator members may be interested in knowing:
It is not necessary for an operator member of the Paradise Chapter to be a member of the national AHF organization (although we encourage you to join). For more information on joining AHF, please go to: www.healthcarefoodservice.org.
But to be a member of the Paradise Chapter, an operator must be eligible to be a national member (i.e., working in self-operated foodservice).
Our Legacy
AHF is the result of the merger of two, long-standing legacy organizations:
American Society for Healthcare Foodservice Administrators (ASHFSA)
National Society for Healthcare Foodservice Management (HFM)
What Do We Offer Our Members?
We offer professional development, continuing education, and networking opportunities.
Professional development events held throughout the South Florida area
Geared for administrators, foodservice directors, managers, chefs, supervisors, dietary managers, dietitians, and diet techs. Participants are encouraged to bring a group from their organization
Plenty of opportunities to meet and share ideas, knowledge, skills, and tools with your peers and colleagues
Continuing education that is pre-approved or accepted by:
ANFP - Association of Nutrition and Foodservice Professionals (formerly Dietary Managers Association)
ACF - American Culinary Federation
AND - Academy of Nutrition and Dietetics (formerly American Dietetic Association)
Nursing Home Administrators
Other professional organizations as needed
Networking opportunities that help you save money, improve productivity, and enrich your career:
Pre- and post-meeting opportunities for introductions, fellowship, and hospitality.
Opportunities to serve as an officer, board member, or committee member
Member introductions, presentations, and recognition
Website and member directory
Job postings on website
What Are Member Dues?
Annual dues are $25 (non-prorated)
Per capita, per meeting fee: $15 for members, $35 for non-members
Dues will be kept as low as possible to encourage multiple memberships from a single property
Periodic promotions and contests will be held to encourage new members to join
Dues are used for speakers, AHF national conference scholarships, marketing and promotions
Allied memberships also available