Event

More than a Meal: Blending Service and Hospitality In a Culture Change Environment

FEB 9, 2011 at 1:00-4:30pm

Culture change research continues to uncover the centrality of dining to building community.

Still, many longterm care organizations struggle to create dining experiences elders crave. Don’t miss this extraordinary opportunity to learn how your organization can excel at person-centered customer care and service!

In this workshop, you and your staff will see how education and skill-building can transform your servers into loyal company assets. We’ll explore how building their personal and professional skills might be the next step in strengthening your community. In addition, you will learn how hospitality can be applied to every activity and interaction with residents, staff and family.

Learning Outcomes

  • Reinforce how important a resident’s dining experiences are to how they feel about the community and company
  • Examine the knowledge, skills and attitudes necessary to nurture mealtime relationships
  • Explore key personal/professional skills necessary to implement and sustain person-centered hospitality
  • Evaluate and discuss your company’s performance in staff education, communication and training

Presenter

Cindy Heilman is a hospitality and healthcare food service veteran, Dietetic Technician Registered (DTR), and CEO of Higher Standards, LLC. She holds a Master’s Degree in Food and Nutrition Management, and is the creator of Kind Dining® Training, the unique program that improves serving staffs in senior living communities. She is a national speaker and trainer on mealtime hospitality and food service standards.

Location

Sysco Food Services
26250 S.W. Parkway Center Drive
Wilsonville, OR 97070

Fees

Individual: $20
Organization: $75
(up to 5 attendees per organization)

Check-in/Networking

12:45 p.m.

Who should attend

All staff in nursing facilities, assisted living and residential care communities who are involved in any way in planning, preparing, serving and maintaining the environment for the resident meal experience. This includes but is not limited to: Administrators, Dietary Managers, Dining Servers, Directors of Nursing, Nurses, CNAs, Housekeeping/Maintenance

Map

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PLANTING THE SEEDS OF CULTURE CHANGE IN ELDER CARE

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