Topic
Showing 97–112 of 117 results
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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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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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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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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.
