MEMBER RESOURCES
Showing 145–160 of 180 results
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S.O. Connected: Vol. 7 Issue 3 – Bridging the Gap: Intergenerational Staffing
The third issue of volume 7 of S.O. Connected. Titled “Bridging the Gap: Intergenerational Staffing” Feature articles: Bridging the Gap: Intergenerational Staffing; Work You Should Know
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S.O. Connected: Vol. 7 Issue 4 – The Silver Tsunami: The Contemporary Culture Shift in Senior Dining
The fourth issue of volume 7 of S.O. Connected. Titled “The Silver Tsunami: The Contemporary Culture Shift in Senior Dining” Feature articles: The Silver Tsunami: The Contemporary Cultu
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S.O. Connected: Vol. 8 Issue 1 – The Power of Benchmarking
The first issue of volume 8 of S.O. Connected. Titled “The Power of Benchmarking” Feature articles: The Power of Benchmarking; Benchmarking Success Stories; AHF Award Winner Profiles; B
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S.O. Connected: Vol. 8 Issue 2 – Food as Medicine
The second issue of volume 8 of S.O. Connected. Titled “Food as Medicine” Feature articles: Food as Medicine; 2017 Trends; AHF Goes to Solutionss5
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S.O. Connected: Vol. 8 Issue 3 – Technology in Healthcare Foodservice
The third issue of volume 8 of S.O. Connected. Titled “Technology in Healthcare Foodservice” Feature articles: Improving your organizational health with technology; Silver plate award w
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S.O. Connected: Vol. 8 Issue 4 – Labor and the Workforce
The fourth issue of volume 8 of S.O. Connected. Titled “Labor and the Workforce” Feature articles: Fuel the Flame: I am not leaving my job, I am leaving my boss; Building on the Best; G
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S.O. Connected: Vol. 9 Issue 1 – Focus on Conference
The first issue of volume 9 of S.O. Connected. Titled “Focus on Conference” Feature articles: 2017 Annual Conference Highlights; 2017 Award Winners; Building on the Best; 2017 Culinary
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S.O. Connected: Vol. 9 Issue 2 – Room Service: Where Are We Now
The second issue of volume 9 of S.O. Connected. Titled “Room Service: Where Are We Now” Feature articles: Room Service: Where are we Now; 2018 Trends; Leading to Serve; 2017 Award Winne
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S.O. Connected: Vol. 9 Issue 3 – Healthy Food, Healthy Planet
The third issue of volume 9 of S.O. Connected. Titled “Healthy Food, Healthy Planet” Feature articles: Healthcare without the harm, healthy food in health care; Early adopters; Preventi
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S.O. Connected: Vol. 9 Issue 4 – Amazing Chefs
The fourth issue of volume 9 of S.O. Connected. Titled “Amazing Chefs” Feature articles: Amazing Chefs; Get Ready for Conference; 2017 Conference Intern Highlight; Culinary Competition
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Seared Red Fish with Creamed Collards and Carrot Apple Slaw
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Self-Operated Facility Strengths & Weaknesses Evaluation (SWOT)
Evaluate where your gaps lie and determine what tools, documents, or mechanisms you may not have in place in your operation.
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Self-Operated Food Service: Inside Advantage
Self-Operated Healthcare Food and Nutrition Service presents advantages over outsourcing to Food Service Management Companies. Below are a few ways self-operation leads to significant cost savings
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Senior Dining Worksheet
The worksheet can be used to gather the required data for benchmarking submission. It is used to help understand the metrics and what is included in each data point submitted into AHF’s Bench
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Seven Standards
An overview of the seven operational standards as they apply to Food and Nutrition Services including indicators of compliance for use by department managers and directors.
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Sous Vide Poached Trout Mousseline with Red Pepper-Prickly Pear Coulis
