Date: August 20,2020
Time: 1:00pm - 4:00pm
Location: https://zoom.us/join
CEUs: 2.5
Cost: $50/person
Due to the COVID-19 pandemic and recommendations from the Governor of Oregon, OHCA has decided to host this event virtually.
Event Information
OHCA invites all purchasing and dietary services staff in nursing facilities, assisted living, residential care, memory care, and independent living to join us for the OHCA Food Show! This educational event will feature timely and relevant information for food professionals including plating, budgeting, presentation, leadership and professional development, and much more.
Program Sessions
Innovative Labor Solutions: Find and Retain Your Multi-Generational Talent
Maureen Leugers, MBA, RD, Owner, Maureen Leugers, LLC
Today, available workers are hard to find, retain, and motivate. Multiple generations in the workforce are becoming the norm. The evolving demographics will require organizations to understand the uniqueness that each generation brings to the operation, and to guide their management team with the know-how to lead in this environment. This session will address the workforce situation today and tomorrow, and will arm you with practical tools and solutions to lessen your labor pains. Following this session, the attendees will be able to: list two ways to increase employee retention, state the five benefits of training, apply two training techniques appropriate for two different generations, list five different training methods and give an example of each.
Demonstration: Dressing Up the Center of the Plate and Garnishing
Chef Cory Schreiber, Chef Consultant, Sysco of Portland
People eat with their eyes, as much as their mouths! They want to eat food that looks appetizing and pleasing, not just food on a plate. In a live demonstration, Chef Cory Schreiber will showcase ways senior living and long term care food services departments can garnish and dress up their plates on a budget. Attendees will see great ideas for cost-effective ways of making sure the plate presentation is appealing and dynamic to residents.
Managing Food Safety and Public Health in the Wake of COVID-19
Ben Conway, MSTM, Principal Technical Account Specialist, Ecolab
The world is facing an unprecedented threat from the COVID-19 pandemic. Keeping residents and staff safe during the food preparation and delivery system are essential. In this session, the presenter will discuss food sanitation requirements for long term care, along with guidelines and best practices for safe food service during the current pandemic.
Managing the Quality of Food Service and Products: Purchasing and Procurement Best Practices
Michael Dragone,Co-Founder, Managing Director, Incite Strategic Partners
Budget is of the utmost importance to everyone right now. In this session, the presenter will discuss how to maximize your purchasing performance in the dining department. He will discuss ways of ensuring the products you order are of high quality and that you are receiving the best pricing.
Registration for this event is closed.