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