To celebrate the important work being done in our industry related to malnutrition and highlight the advocacy efforts in support of the recent Malnutrition Awareness Week and White House Conference on Hunger, Nutrition and Health, we share with you – the leaders, and you all are leaders– 12 important tips you can use to ramp up and keep
Even before the “great resignation,” who couldn’t use an extra pair of hands? An often-overlooked resource are student volunteers. Here are some guidelines for implementing a Student Volunteer Program: Discuss the Concept with your Human Resources and Volunteer Department: Your Volunteer Department may ask you to provide a list of things the volunteer will
DM&A and Junum Announce Partnership to Help Hospitals Take Action in Mitigating Malnutrition! For Immediate Release Tuesday, April 5, 2022 DM&A and Junum announced today that they have entered a strategic partnership that will help hospitals take action to provide the best tools to care for malnutrition. Untreated malnutrition diagnoses put patients at risk
Try new flavors and foods from around the world! #CelebrateMyPlate with this Paella Recipe. #NationalNutritionMonth Foodservice Scaled Recipe Recipe for 4
The Key – Ensure that your operation is so GREAT, that contractors can’t find any weaknesses to exploit. Our FREE resource will give you the tips to remain self-op.
It is an absolute certainty that at some point your facility’s Food Service or EVS division will have an unplanned absence of leadership. Relocation, retirement, maternity, sabbatical, lottery winner, and a host of other reasons are difficult to foresee. Most hospitals have no “batter’s box” of trained managers ready to fill the gap. Below
Employee turnover can be involuntary or voluntary but a significant amount can disrupt your daily operations. Hire New Employees: Business goes on and service does too so you must hire. Be highly selective to avoid recruiting and training costs. If you cannot hire in time, hiring temporary employees is an option. Re-Train the Entire
Here's a quick list: Kill them with kindness Always be honest Go the extra mile Avoid confrontation Stay calm Illustrate how to compromise Try to never say no Don't back down Don't hold a grudge Show you're a team player Evaluate the person as an asset If possible, let the employee be the one
Repackage meals, take-out options, grab n'go Pop-up groceries Tray delivery changes in some units Reallocate labor resources Mitigate cost increases Plan for supply chain challenges Reanalyze cost/benefit of catering and catered food Slim down menus Reexamine GPO agreements and rebates Use software to monitor and
Though many healthcare facilities require their Food Service Director to be a Registered Dietitian, some allow for Certified Dietary Managers or highly experienced Food Service Operators to fill that role. Should you find yourself in direct charge of a team of Registered Dietitians in your Nutritional Services department, and you are NOT an RD,
