MONDAY, SEPTEMBER 30 Health Expo – Nebraska Innovation Campus

2021 Transformation Drive, Lincoln, NE

TUESDAY, OCTOBER 1 ANFP Fall Meeting – Sysco Lincoln

900 Kingbird Rd, Lincoln, NE

Continuing Education Credits will be offered for:

Administrators, Certified Dietary Managers and Registered Dietitians & Dietetic Technician Registered

Up to 14.5 credit hours available for both days (no charge)

Healthcare Foodservice Conference & Product Expo

Monday, September 30, 2019

~ Nebraska Innovation Campus Conference Center ~ 2021 Transformation Drive, Lincoln (formerly Nebraska State Fair Park)

Time Location –

Innovation Campus Topic & Speaker

8:00-8:25 AM North Entrance (Main Entrance) Hallway

Doors Open and Registration Continental Breakfast will be available

8:25-8:30 AM Auditorium (2nd Floor)

Welcome Message Sysco Team

8:30-9:30 AM 1 hr CEU, LMNT

Auditorium (2nd Floor)

IDDSI – Aware Prepare Adopt – Margene Reno, MS, RDN, Medtrition This session will provide the foundation to understand how the classification of the dysphagia diet will change and what we can do to be ready.

9:30-11:00 AM 1.5 hr CEU

Auditorium (2nd Floor)

Part 1: Improving the Dining Experience in Health Care Communities With Self-determined Meal Service – Suzanne Quiring, CDM, RD Through this evidence-based and case-based presentation, Suzanne will share real stories and examples from Health Care Communities that have achieved success with self-determined, person centered dining while controlling costs. This presentation will be full of suggestions and advice to help communities implement practical meal delivery ideas with the confidence of the literature and best practices to back them up, all while exceeding CMS regulations.

11:00-12:30 PM 1.5 CEU Food Show/Exhibits

Upstairs Commons Area

Product Show Expo & Lunch Product Show Open 11-12:30 pm Take your time as you explore our food and supply expo and round out your experience at our salad bar.

12:30-1:30 PM 1 hr CEU

Auditorium (2nd Floor)

On PAR: A Discussion on Positive Associate Relations and Why Behavioral Styles Matter – Shannon Anderson Learning and Development Manager, Sysco Lincoln This session will highlight four specific behavioral styles and their commonly associated methods of communication. Through clear identification of these attributes, we as leaders can adapt our communication styles in manners best suited to avoid misunderstandings, influence with improved results, and create positive relationships with our associates.

1:30-3:00 PM 1.5 hr CEU

Auditorium (2nd Floor)

Enhancing the Food Experience – Culinary Team, Sysco Lincoln This session will focus on kitchen efficiencies, foodservice math, enhancing the culinary experience (but “on the cheap”), trends, technology and managing your labor pool.

3:00-4:00 PM 1 hr CEU, Sanitation

Auditorium (2nd Floor)

Food Safety and Microbial Risks – Elizabeth McCall, M.Ch.E, Ecolab Safe food is fundamental to life. This multi-faceted session will discuss food safety trends, foundational knowledge and strategies to reduce infection risk for customers and staff.

4:00 PM Auditorium (2nd Floor)

Door Prizes!

Tuesday, October 1, 2019

~ Sysco Lincoln Conference Center & Test Kitchen ~ 900 Kingbird Rd., Lincoln

Time Location - Sysco Topic & Speaker

8:00-8:25 AM Sysco Conference Center (2nd Floor)

Doors Open and Registration Continental Breakfast will be available

8:25-8:30 AM Sysco Conference Center (2nd Floor)

Welcome Message NE ANFP Chapter President

8:30-9:30 AM 1 hr CEU

Sysco Conference Center (2nd Floor)

Making the Right Hire – Amy Bollam, RD, LD, MPS, Health Technologies Food service teams are comprised of a network of food service workers. This team is carefully constructed through thoughtful interviewing and selection. In this session, managers will review the do’s and don’ts of employee selection along with best practices for developing food service teams.

9:30-10:30 AM 1 hr CEU

Sysco Conference Center (2nd Floor)

Part 2 is Your Turn! Time to Brainstorm, Share, and Get Your Ideas to Improve the Dining Experience – Suzanne Quiring, CDM, RD Suzanne will facilitate this “how to” working session for an opportunity to shift from the “listening role, to an action role.” Time will be made to collaborate, brainstorm and share with fellow Food Service professionals and the group as a whole. The focus will be writing out goals and a practical action plan that you can take back to your workplace on ways to improve the dining experience. Come ready to get ideas written down on paper, so you have a good road map to follow when you return back at work.

10:30-11:30 AM 1 hr CEU Sanitation

Sysco Conference Center (2nd Floor)

Game Show Showdown! – Culinary Team, Sysco Lincoln Can you outsmart your fellow CDMs in this food, nutrition and food safety competition?

11:30-3:30 PM 4 hr CEU

Sysco Test Kitchen (2nd Floor)

Hands on Round Robin Foodservice Sessions – Culinary Team, Sysco Lincoln This round robin is full of micro sessions that focus on hands-on activities covering culinary hacks, trends, garnishing, kitchen operations, technology, service skills and budgeting.

3:30-4:00 PM Sysco Conference Center (2nd Floor)

ANFP Business Meeting

Main Entrance doors to the Innovation Campus Conference Center

Innovation Campus 2021 Transformation Drive, Lincoln, NE 68508

Parking is North of the Conference Center. Use the Designated Visitor/Conference attendee spots. Main entrance to the Conference Center is in the brick building

Directions to Sysco Lincoln 900 Kingbird Rd, Lincoln, NE 68516 Traveling on I80 Take EXIT 399 Turn right at stoplight (NW 12th St) Go over 2 sets of railroad tracks Turn right on King Bird Road (you will see Coca Cola on the left, turn right) Go over one more set of railroad tracks, and you will see Sysco Lincoln at the top of the hill.