MEMBER RESOURCES
Showing 161–176 of 184 results
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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 Saffron Sea Bass with Orange Infused Tomato & Basil, Zucchini Ribbons & Refried Bean Potato Pancake
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Southwestern Ancho Pork with Yukon Gold Mash, Sauteed Baby Carrots and Broccolini, topped with Jicama and Pear Slaw
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Southwestern Salad – Two Ways
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Staffing for Success – AHF Round Table – 2018
Notes from AHF’s roundtable discussion on Staffing for Success which took place at the Menu Directions conference March 4, 2018.
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Standards for the Operation of Food and Nutrition Services
A document providing standards, considering current regulatory requirements (CMS, TJC) and best practice standards. These standards are intended to be used by food and nutrition services directors,
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Suggested Floor Stock Supply List (By Ruck Shockey Associates)
A document outlining a recommended floor stock supply list. Developed by Ruck Shockey Associates.
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Surviving a Consolidation – AHF PowerPoint
A PowerPoint from AHF’s webinar “Surviving a hospital consolidation.” As smaller hospitals merge with larger ones, healthcare systems can utilize these tips to help them smooth th
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Tex-Mex Chicken & Waffles
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The Business Partner Advantage
A guide to AHF’s Business Partner member benefits to help our vendor partners gain unparalleled access to the self-op community.
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The Golden Opportunity: Going Self-Op For Success
An article from AHF’s S.O. Connected Magazine entitled “The Golden Opportunity: Going Self-Op For Success.” Running a foodservice program at a healthcare institution requires coun
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Three Bean Chili
