41st Annual - Philadelphia South Jersey AHF

41 Annual
st
Philadelphia
South Jersey
Chapter of
AHF Symposium
Wyndham Garden Exton/Valley Forge,
Exton, PA
Are YOU
Dreaming
BIG Enough?
March 12, 2015
2015 SYMPOSIUM
Chairperson
Pam Ferguson, RD
Consultant, Haddonfield, NJ
7:30 – 8:00
Registration
UPSTAIRS MAIN LOBBY
Registration
Fran Cassidy, RD LDN
Common Market Philadelphia
8:00 – 9:30
Sister Marion Jeanne Bell
Memorial Keynote Address
MALVERN ROOM DOWNSTAIRS
Tom Cooley, MA, RD, LDN
Inglis House
Treasurer
Committee
Shelley Chamberlain, RD, LDN
Jefferson University Hospital
President
Scott Greenley, BA
Chester County Hospital
Vice President
Lynn Connaghan, BS
Abington Hospital
Director At Large
Mary Cooley, MA, RD, LDN
Pennswood Village CCRC
Past President
Brian Dwinnells, RD, LDN
Chester County Hospital
Director At Large
Carolyn Tobin, MS
Pennsylvania Hospital
Director At Large
Susan Adams, MS, RD, LDN
LaSalle University
Education
William Catlett
Jefferson University Hospital
Vendor Exhibit
Alice Barr, BS
US Foods
Director At Large
Dennis Brennan
Reading Hospital
Director At Large
Joaquin Suarez
Wesley Enhanced Living
Director At Large
8.0 CEU’s Approved by Academy,
8.0 CEU’s Approved CBDM,
(1.5 Food Safety)
The Dynamic Leader Using Power & Influence to Instill a Vision
LEVEL 2, 1.5 CREDITS, LNC 1070
Karen Snyder
MS-HR Business Strategist
Leadership starts with a vision. Whether your
vision is delicious food powered by a dynamic
menu, fast, accurate, friendly service, legendary
hospitality in a welcoming space, or raving fans
for customers, it is that vision that will carry your
team. Motivate, cultivate, and captivate your staff
so they demonstrate your vision. You will need to
use your power and influence synergistically, and
think less like a manager, and more like a psychic
visionary or Delphic Oracle. 9:30 – 10:00 Networking Break & Refreshments
why not? Contractors use cookie cutter programs
and corporate menus. As self-operated food service
professionals, we have the ability to quickly respond
to requests, concerns and trends. We make our own
decisions on what to serve at affordable pricing.
Collaborate with vendors to demonstrate what selfop service and creativity is all about.
1:30 – 3:00
CONCURRENT SESSIONS
MALVERN ROOM
Achieving the Dream: A Culture of Food Safety
LEVEL 2, 1.5 CREDITS, LNC 8040
Kelly A. Morrison, RD, CSG, LDN
Back by demand!!! Kelly returns to expand on her
2014 vision of inspection-readiness at all times. This
session will discuss steps you can take to create
a sustainable culture of food safety. Attendees will
learn what a food safety program entails and ways
to integrate it into day to day operations.
1:30 – 3:00 CONCURRENT SESSIONS II
BRANDYWINE ROOM
Dream Killer: How Much is Food Waste Costing You?
LEVEL 1, 1.5 CREDITS, LNC 7080
Andrew Shakman, President/CEO of LeanPath
The LeanPath Company is nationally recognized,
and visionary in helping operators reduce waste,
save money, and run more efficient foodservice
operations. Andrew has lived his dream of becoming
the leader in food waste reduction and will provide
you with the tools and techniques to keep food
dollars out of the trash and place them back into
your bottom line.
3:00 – 4:30
GENERAL SESSION
MALVERN ROOM DOWNSTAIRS
10:00 – 11:30 PANEL DISCUSSION
Fulfilling the Dream: From Vision to Reality
LEVEL 2, 1.5 CREDITS, LNC 7090
Tools to Move the Dream Forward
LEVEL 2, 1.5 CREDITS, LNC 7000
Karen Snyder, MS-HR Business Strategist
Moderator: Scott Greenley, BS, Chester
County Hospital
Margaret Kipe, MS, ED, RD, LDN, Director
Nutrition Services, Reading Hospital
Brian Bachman, RD, LDN, Senior Director Food
Service Operational Strategies, Premier Inc.
Jennifer Ross, BS, Director Nutrition Services,
Abington Memorial Hospital
These panelists are all experienced dream weavers.
They will share practices that enabled them to
transform average departments into enviable
operations. They started by knowing their numbers
and diligently benchmarking. Through operations,
they worked to successfully move those numbers
in both patient satisfaction and revenue. Take away
practical tips that can be used to make an impact on
organization-wide excellence, keeping hospitality in
the forefront while controlling expenses.
11:30 – 1:30Allied Member & Vendor Exhibits
PICKERING ROOM I & II
2.0 CREDITS
Our local and national vendors and suppliers
bring to us their “Vision of Competitive Quality Food
Service 2015”. They are dreaming of getting you to
try new products, buy state of the art equipment,
and implement new programs at your facilities. And
Karen does not take leadership for granted. She
knows what it takes to be a leader at home, at your
job and in your community. Discover how to partner
with others in your leadership community, allowing
your combined power and influence to grow
exponentially. In today’s environment, “partnership
is leadership”!! You will learn to create systems for
investing in your people and peers, and partnering
with them to maximize results. Attendees will
form “synergy groups” and will share ideas and
knowledge. These summaries will be emailed to you
at the conclusion of our program. Thank you for
your help and participation, and for keeping our AHF
Chapter strong.
4:30 – 6:00
D
ream Synthesis and
Developmental Networking
Don’t rush back into life. Take some time to let your
newly acquired knowledge stew and codify in your
mind (And until rush hour ends). Join colleagues
in the lounge to exchange ideas, share common
visions, bounce around crazy visions of utopian selfop food service. Enjoy hors d’oeuvres and beverages
until our highways provide a clearer, safer path.
Sponsored by