administration
Showing 1–16 of 17 results
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12 Step Process to Remain Self Operated
A foodservice leaders checklist for building a case to remain self-operated. This document will walk you through 12 steps and checkpoints to ensure your foodservice and nutrition department stay se
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AHF’s Responding to a Contractor Threat Template (Toolkit)
This guide was designed to assist the self-op leader in healthcare and senior dining food and nutrition services who perceive a threat for their operation to be outsourced. This toolkit includes an
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Asking the Hard Questions About Outsourcing Foodservice
Pinched on contract food service? Ask the hard questions. This brochure will walk you through 10 primary questions to ask when a contract comes knocking at your door.
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Benchmarking Glossary
A glossary of all of AHF’s Benchmarking Express terminology and formulas.
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Benchmarking Metric Action Items & Improvement Tips Guide
A document providing tips, commentary, and areas to look for improvement when looking at the results of your monthly Benchmarking Express profile analysis. Use this to help you understand where to
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Floor Stock Conversion Process (By Ruck Shockey Associates)
A floor stock conversation document created and provide by Ruck-Shockey and Associates.
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Floor Stock Talking Points & FAQs (By Ruck Shockey Associates)
A document outlining FAQs for floor stock conversions developed and provided by Ruck Shockey Associates).
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KPI Outlier Worksheet – Acute Care
This tool was designed to warn an Operator when a possible data entry error has been made while submitting a worksheet to Benchmarking Express. It references Key Performance Indicators (KPI) consid
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Making an Informed Decision About Outsourced Foodservice Operations
The purpose of Making An Informed Decision is to help healthcare executives understand, analyze and apply this information in order to more effectively evaluate self-operation compared to outsource
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Making an Informed Decision About Outsourced Foodservice Operations 2023
The purpose of Making An Informed Decision is to help healthcare executives understand, analyze and apply this information in order to more effectively evaluate self-operation compared to outsource
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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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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 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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Transitioning Your Department: Starting from Scratch When the Contractor Leaves
An article from S.O. Connected Magazine focusing on how to transition a food and nutrition department management from contract to self-operated after the contractor has left.
