11th Annual Healthcare Food Service Educational Conference
February 24 – 26, 2017
Paradise Point Resort & Spa
San Diego, California
18.5 CEUs
The mission of Good to Best is to provide healthcare food service and environmental services executives, operators and their teams with the vital information, skills and tools needed to be successful in 2017 and beyond in all areas. This educational conference provides leadership training, professional development and the latest industry updates.
Paradise Point Resort & Spa
Official hotel of Good to Best
2017 SCHEDULE
THURSDAY
THURSDAY
Sponsored by R&R Enterprises
Sponsored by Nestlé Professional
*Please note new location – Presidential Suite.
Upon your arrival to the hotel Thursday evening there will be a Welcome Reception – Meet & Greet at the Presidential Suite from 5pm to 9pm. When you check in, request a MAP from the front desk. Chef Mary and Nestle Professional will be preparing a wonderful spread. There will be appetizers and cocktails served. We’ll have some amazing music by guitar duo Jimmy & Enrique. (You may remember them from 2015!)
At the Welcome Reception you can pick up your badge which will include 4 drink tickets that can be used at the 3 Good to Best events. Our event bars will accept cash for additional drinks once you’ve used up your drink tickets. Drink tickets sponsored by Singer Equipment Company and DM&A.
Sponsored by:
FRIDAY
In order to participate in this activity you will need to fill out a waiver. Click HERE to print out waiver to pre-fill and bring with you. Waivers will also be provided at the registration desk and at the activity.
Sponsored by Michael Foods
Sponsored by General Mills
Sponsored by Alto-Shaam
Conference hosts: Michelle Mathura and Ron Stewart
Opening prayer by Carlton Green
Keynote Speaker, Best Selling Author
Do you feel you don’t have enough time to manage your people? Do you avoid interacting with some employees because you hate the dreaded confrontations that often follow? Do you have some great employees you really cannot afford to lose? Do you secretly wish you could be more in control but don’t know where to start?
Managing people is harder and more high-pressure today than ever before. There’s no room for downtime, waste, or inefficiency. You have to do more with less. And employees have become high maintenance. Not only are they more likely to disagree openly and push back, but they also won’t work hard for vague promises of long-term rewards. They look to you—their immediate boss—to help them get what they need and want at work.
How do you tackle this huge management challenge? If you are like most managers, you take a hands-off approach. You “empower” employees by leaving them alone, unless they really need you. After all, you don’t want to “micromanage” them and don’t have the time to hold every employee’s hand. Of course, problems always come up and often snowball into bigger problems. In fact, you probably spend too much of your time solving problems and falling behind on your work . . . which leaves even less time for managing people . . . which opens the door for even more problems!
In It’s Okay to Be the Boss, Bruce Tulgan puts his finger on the biggest problem in corporate America—an undermanagement epidemic affecting managers at all levels of the organization and in all industries—and offers another way. His clear, step-by-step guide to becoming the strong manager employees need challenges bosses everywhere to spell out expectations, tell employees exactly what to do and how to do it, monitor and measure performance constantly, and correct failure quickly and reward success even more quickly. Now that’s how you set employees up for success and help them earn what they need. Tulgan opens our eyes to the undisciplined workplace that is overwhelming managers and frustrating workers and invites bosses everywhere to accept the sacred responsibility of managing people. His message: It’s okay to be the boss. Be a great one!
Keynote Speaker, Best Selling Author
Not Everyone Gets a Trophy: How to Manage the Millennials provides managers with a workable game plan for turning Millennials into the stellar workforce they have the potential to be. The culmination of over two decades of research, this presentation provides managers with a practical framework for engaging, developing, and retaining the new generation of employees, including the new ‘second-wave’ Millennials, those Tulgan refers to as ‘Generation Z,’ and explores the ways in which these methods and tactics are becoming increasingly critical in the face of the profoundly changing global workforce.
Baby Boomers are aging out and the newest generation is flowing in. Savvy managers are proactively harnessing the talent and potential these younger workers bring to the table. This presentation shows how to become a savvy manager and:
- Understand the generational shift occurring in the workplace
- Recruit, motivate, engage, and retain the newest new young workforce
- Discover best practices through proven strategies, case studies, and step-by-step instructions
- Explore new research on the second-wave Millennials (‘Generation Z’) as well as continuing research on the first-wave Millennials (‘Generation Y’)
- Teach Millennials how to manage themselves, help their managers manage them, and how to become new leaders themselves
It’s not your imagination—Millennial workers are different, but that difference is shaped by the same forces that make potentially exceptional workers. Managers who can engage Millennials’ passion and loyalty have great things ahead. Not Everyone Gets a Trophy is your guide for building the next great workforce.
Sponsored by Nestlé Professional
Sponsored by CBORD
Success Coach, DM&A
Ron Stewart
Success Coach, DM&A
Ina Miller, MA, RD, LD, CHES
Room Service Manager / Clinical Nutrition Manager
Midland Memorial Hospital
Speaker Bios and Presentation (1 slide page)
Speaker Bios and Presentation (3 slides per page)
Malnutrition is present in every hospital around the globe. In emerging and developed nations, 25 to 50% of patients admitted to hospitals each year are malnourished. Malnutrition not only impacts adults, but also children. An estimated 20 million children under the age of 5 worldwide are severely undernourished.
This session will provide you with an overview of current best practices in caring for malnutrition to keep your hospital ahead of the game. We will focus on the importance of malnutrition screening, assessment and communication and education. Also, learn how to talk to your administrators and interdisciplinary team members about the benefits related to patient care and the financial health of the hospital.
Bob Goff
Keynote Speaker, Best Selling Author
For anyone who’s wanted to change the world but thought they needed money, a committee, and permission to get started, Love Does shows what can happen when you decide to DO instead of plan, ACT instead of strategize, and fiercely, invisibly fight to live your life audaciously. Bob Goff is the New York Times Best-Selling Author of Love Does, as well as an attorney who founded Restore International, a nonprofit human rights organization operating in Uganda, India and Somalia. Bob is a sought after speaker for leadership, church and university events, inspiring current and future influencers to get to the “DO” part of life. Choosing to live audaciously, Bob connects to audiences in a powerfully inspirational, yet down to earth manner.
| Paradise Ballroom | How to Take Your Room Service Culinary Operation to the Next Level Chef Jeffrey Groch, CDM, CFPP Success Coach, DM&ASpeaker Bio and Presentation (1 slide per page) Speaker Bio and Presentation (3 slides per page)When hospital room service first opens it should be with a simple menu. Then your options are to keep the room service menu simple or take it to the next level. Healthcare room service planner and culinary specialist, Chef Jeff, provides invaluable hints, tips and the minefields to avoid in creating outstanding food and presentation for a World Class Room Service environment. Chef Jeff shows how this can be done in any healthcare environment, seamlessly and easily. |
| Bay View Room | How to Take Your EVS Operation from Good to Best Steve McKenna Director of Field Operations, DM&ASpeaker Bio and Presentation (1 slide per page) Speaker Bio and Presentation (3 slides per page)Hospital environmental services is about more than just cleanliness – your hospital’s appearance is your first opportunity to make an impression on patients and visitors. Creating a clean and safe facility builds confidence in your services and translates into improved patient satisfaction, critical to reimbursement. Steve will discuss the major focal points of environmental service such as how to: Increase focus on patient care, Guarantee service outcomes, Maximize staff productivity, Improve revenue stream, Ensure consistently high levels of cleanliness, Raise patient and staff satisfaction, Employ environmentally conscious cleaning practices, Prevent hospital-acquired infections, and Raise HCAHPS scores. |
| Dockside Room | Think You Can’t Afford a Menu Management Solution? Come Meet Stella! Della Dunbar, MS, RDN, LD Success Coach, DM&AAdam Johnson Director of Business Development Delegate Healthcare SolutionsSpeaker Bios and Presentation (1 slide per page) Speaker Bios and Presentation (3 slides per page)At the end of the session, attendees will:
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The Gala Event is Friday evening from 6:15 – 10:15pm. From 6:15 – 7:00 is our cocktail hour with live music and cash bar outside. At 7:00pm the doors will open to the Sunset Pavilion.
Our Gala Event theme this year is Western BBQ. Feel free to break out your boots, or come dressed casually. We’ll have a mechanical bull, a digital shooting gallery, cornhole, hay, a live photo booth, and an awesome rock/county band. Enjoy a night of food, drink, fun, music, entertainment, and good friends.
Sponsored by R&R Enterprises
Sponsored by DM&A
The Gala Event is Friday evening from 6:15 – 10:15pm. From 6:15 – 7:00 is our cocktail hour with live music, refreshments and light appetizers outside. At 7:00pm the doors will open to the Sunset Pavilion.
Our Gala Event theme this year is Western BBQ. Feel free to break out your boots, or come dressed casually. We’ll have a mechanical bull, a digital shooting gallery, cornhole, hay, a live photo booth, and an awesome rock/county band. Enjoy a night of food, drink, fun, music, entertainment, and good friends.
Sponsored by R&R Enterprises
Sponsored by DM&A
SATURDAY
In order to participate in this activity you will need to fill out a waiver. Click HERE to print out waiver to pre-fill and bring with you. Waivers will also be provided at the registration desk and at the activity.
Sponsored by Michael Foods
Sponsored by General Mills
Sponsored by Hobart
Director, Food & Nutrition Services
Loma Linda University Health – Murrieta Hospital
Speaker Bio and Presentation ( 1 slide per page)
Speaker Bio and Presentation (3 slides per page)
As performance in quality, patient safety and satisfaction is increasingly tied to compensation, effective leaders understand that employee engagement is the key to improving and maintaining these metrics. Compassion paired with accountability can help us achieve and exceed these growing demands.
Objectives:
- Define the concepts of compassion and accountability and identify how they work together.
- Describe how compassion and accountability are key to achieving higher performance in healthcare.
- Discuss how to introduce and maintain a compassionate and accountable culture.
Corporate Chef, Nestlé Professional
Speaker Bio and Presentation (1 slide per page)
Speaker Bio and Presentation (3 slides per page)
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors. It’s how you combine them that sets you apart. -Wolfgang Puck
The pure pleasure of my job as a Chef is the chance to discover and appreciate flavors when working with operators. Nothing makes me happier than to spend some time in the kitchen helping to create the next best meal. One that a Chef is proud to serve. In this world of television food shows, ever expanding palates, and social media busting at the seams— it’s still really all about flavor.
What sense is the Chef trying to capture? The flowery essence of Herb de Provence? The tangy earthiness of roasted garlic? The ever-popular (and always growing) Latin influences? The Sriracha Effect? The addictive combination of salty smoky bacon?
The answer is always flavor.
It’s what brings customers back. It’s what sets Chefs apart. It’s what makes food critics rave. Our business depends on it. It’s flavor. And flavor means business.
President, Meals for All, Inc.
Speaker Bio and Presentation (1 slide per page)
Speaker Bio and Presentation (3 slides per page)
Eleven years after Hurricane Katrina, CMS published 650 pages of new regulations specifically for emergency preparedness that effect 17 levels of healthcare providers. Learn what is now required, when it will be surveyed and how to ask the right questions so you truly are prepared for any disaster.
Sponsored by Nestlé Professional
Sponsored by Happy Chef
Sponsored by Meals for All
Wayne Toczek
Success Coach, DM&A
Speaker Bio and Presentation (1 slide per page)
Speaker Bio and Presentation (3 slides per page)
The Bottom Line presents an overview of the key components of managing a dining services operation. Based on the book, The Food Service Tune-up, by Wayne Toczek and Timothy L. Bauman, this seminar reviews and explains critical systems in the following areas:
- Accounting / budget
- Purchasing
- Production / Menu planning
- Human resources
- Revenue
Objectives:
- Understand the basics of budget creation and tracking
- How to leveraging prime vendors and ordering systems to streamline operations and control costs
- How to align the production system with the ‘right’ menu to positively impact results
- Options for managing the staff using productivity measures
- Understanding and benefiting from monetary and non-monetary revenue sources and opportunities
Linda Handy, MS, RD
Retired Surveyor/Trainer, California Department of Public Health
So very much is happening out in the world of regulations and surveys!! Back for the third time, you will be offered perspectives from a retired surveyor who served as an instructor at the California New Surveyor Academy in Sacramento. She taught new surveyors how to properly evaluate dietary services. Linda is well known for assisting hospitals in getting ready or always being ready for CMS surveys by performing mock surveys or by doing a Plan of Correction after a problematic survey. Each participant will receive Linda’s manual entitled “Mastering CA Title 22 and New Survey Procedures in Dietary Services.” This is the most packed, valuable manual developed yet by this author!! Want to learn HOW surveyors are taught to observe, conduct staff interviews, and review records (Policies, Diet Manual, Charting)? Learn HOW to self-evaluate your services based upon these detailed new “surveyor procedures” for inspecting California hHospitals, implemented March 2016. Review past deficiencies, immediate jeopardies, and citations for the worst adverse event: “deaths” as a direct result of failure in dietary services (wrong diet, choking deaths, dehydration.) A review of CMS Federal Codes in Dietary Services: “Condition of Participation” for hospitals and new revised federal regulations implemented 11/28/16. (Complimentary Manuals (value $40 each) provided by Platinum VIP Sponsor R&R Enterprises and Platinum Sponsor DM&A.)
| Paradise Ballroom | CMS New Process Tools for QAPI (Performance Improvement) Linda Handy, MS, RD Speaker BioWant to learn what CMS expects in QAPI projects (many examples) and how to effectively prevent adverse events and deficiencies? Learn HOW to use the CMS tools for QAPI to identify and demonstrate aggressive effort in performance improvement. Learn Root Cause Analysis, preventing adverse events, and effective, aggressive corrective actions. Several examples of effective QAPI projects. If YOU have identified the weak areas (before survey), and are making sustainable corrections, this can show the “Good Faith Effort” and greatly reduce the potential for deficiency findings. CMS wants YOU to become your own surveyor and you do too! Bonus: Draft Article for Certified Dietary Managers (in Collaboration with RDs) on Effective QAPI in Dietary Services. |
| Bay View Room | Getting Your Technology Projects Funded Proven strategies to connect safety, quality, and the customer experience to your appeal for funding.Kimberlee Ann Alvari, MBA, RD CNSC, CPXP Director Food and Nutrition/Clinical Services Washington Hospital Healthcare SystemChuck Smith CBORD Account RepresentativeWe will discuss the hottest trends, best practices, and recent successes in hospital Room Service.Topics will include:
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| Dockside Room | Demystifying Room Service Implementation Steve McKenna Director, Field Operations, DM&ASpeaker Bio and Presentation (1 slide per page) Speaker Bio and Presentation (3 slides per page)This session will define Room Service and give you the answers to your questions regarding how to implement Room Service and build your system using real life examples. In addition, we will show you how Room Service can be for everyone regardless of facility size. Learn about return on investment when switching to room service. Experience has shown that even after adding staff, equipment, software, and training, room service can often pay for itself within a short period. |
Location: Porte Cochere
From 4:15 – 6:15pm come wind down at Happy Hour. Take a tour of Kitchens To Go Mobile Kitchen. Light appetizers and refreshments will be served. Cash bar.
Sponsored by
SUNDAY
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