20 SUM 1 Schedule & Summary

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2020 SUMMIT 1
Draft Schedule 
7:00 REGISTRATION OPEN
HALLWAY/
CONTINENTAL BREAKFAST
SALON F
8:00 OPENING COMMENTS
SALON G
8:15 Session 1
SALON G
Malnutrition and Weights

DESCRIPTION: Imagine this. State is in your building and they look at your weights and immediately see major problems with your weight logs and all you can think of are all of the tags you are about to receive. Yikes! No worries; this presentation will train every Dietary Manager how to recognize, prioritize and minimize future triggers and be pro-active with your weights before they even get to a triggering stage.
OBJECTIVES: 1. Definition and standard of weights, 2. Risk factors contributed to weight loss/gain, 3. Ways to prevent weight loss/gain, 4. Clinical reasons for weight loss/gain, 5. How to create an effective weight loss program & 6. Creating an effective weight loss binder

9:15 Session 2
SALON G

The Art of Dietary Charting

DESCRIPTION: There are many dietary managers who chart every day in their job but have never been formally trained on the art of charting. This presentation will help every Dietary Manager learn the ends and out of charting and help them create a factual but comprehensive narrative of each resident’s nutritional history and needs in a nutritional story form.

OBJECTIVES: 1. Rules to charting, 2. Pit falls when charting, 3. Examples of charting blunders, 4. How to chart defensively, 5. How to tell a story of the residents, nutritional health through charting, 6. Rules to Charting Oral issues & 7. Words you can or cannot use

10:15 AM BREAK
SALON F
10:45 Session 3
SALON G

Food Safety Presentation, “What you Don’t See Will…”

DESCRIPTION: What you don’t see will diffidently open your eyes to what can happen when we fail to recognize how bacteria and viruses can wreak havoc on our bodies and lives if we do not observe good food handling principles and take safe cooking standards and food holding standards seriously.
OBJECTIVES: 1. This presentation shows: What is food borne illness?, How to prevent food borne illness. What you don’t see can hurt you, Types of food borne illness & Specific food borne illness

1200 LUNCH/
Vendor Tables
SALON F
1:30 Session 4
SALON G

Leadership, “Is it in You?”

DESCRIPTION: Where there is no vision, the people will perish.” These famous words ring true when it comes to leadership within a business. This presentation will help the even novice of leaders, create their own leadership style and guide employees to a healthier and productive working environment.
OBJECTIVES: 1. Differences between a manager and a leader, 2. Types of leadership styles, 3. What does it take to become a leader?, 4. Benefits of good leadership, 5. How can you learn to be a better leader? & 6. Characteristics of a good leader

2:30 Session 5
SALON G

Zero to Hero, Principles to a Zero Deficiency Survey”

DESCRIPTION: This presentation is targeted to every Dietary Manager who is sick and tired of not having control over their survey but, needs to take control back over their survey outcome. It will show every Dietary manager how to create a Wow factor in your kitchen that no surveyor can deny. You will also learn proven skills and strategies that will prepare you for your next survey and empower you and your staff to over-come the impossible and make a zero-deficiency probable.
OBJECTIVES: 1. Why are some reasons dietary departments not ready for survey?, 2. How to prepare your department for your next survey, 3. How to increase your chances of getting zero deficiencies in dietary & 4. How to be proactive in your preparations for state.

3:30 PM BREAK
SALON F
4:00 Session 6
SALON G

Restaurant Style Dining, “The Facts of the Matter”

DESCRIPTION: Strategies in this presentation will give you knowledge and tips to create a true restaurant style culture in your facility. To give good restaurant style dining, you must first learn what true restaurant dining is. In this presentation you will learn what it is and also learn ways to change the culture of your facilities dining practices. You will also learn 10 successful keys to implementing and maintaining restaurant style culture that will give you a highly competitive marking edge in your industry.
OBJECTIVES: 1. What is true restaurant dining, 2. What does it take to implement restaurant style dining?, 3. Pit falls in RSD, 4. Benefits of RSD & 5. How does Restaurant Style Dining affect resident satisfaction?

5:00 WRAP UP
SALON G

Questions & Answers
Surveys & Attestation Forms
5:15 PM SUMMIT CONCLUSION

 

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