Spring Regional Meeting • Harrisburg, Pennsylvania

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Date

April 8-9, 2010

Location

Hilton Harrisburg
One North Second St.
Harrisburg, PA 17101
717.233.6000

Directions to Hilton Harrisburg >>

Registration Fee

Members

Early Bird Registration (Extended to March 26, 2010): $139
Regular Registration (After March 26, 2010): $159

Non-Members

Early Bird Registration (Extended to March 26, 2010): $159
Regular Registration (After March 26, 2010): $179

Spouse/ Student: $50
One Day Registration: $90

Hotel Rates

Single/ Double: $99 • Triple: $99 • Quad: $99

Hotel Cut-off

The above special discounted room rates are only available until March 9th, after that date, the discounted rates will be awarded on a space-available basis only.

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Expo Hours

Thursday, 4/8/2010, 5:45 PM – 7:45 PM

Presentations

From Passion to Profession

Mr. Jamie Moore, Director of Sourcing and Sustainability
Thursday, April 8th • 1-2PM

Objectives:

1. Identify what personal passions you have that could support your professional growth.
2. Consider what types of activities or organizations you might become active with to make the best use of these opportunities.
3. Evaluate one person's success story step-by-step; and determine if any of his pathways might be a catalyst for ideas to inspire your own professional and personal growth.

Description:
Have you ever discovered someone who has a genuinely unique role and wondered how they ever got there? This opening session will demonstrate how never losing sight of your passion supports career growth and personal satisfaction. Jamie will describe his journey from a wide-eyed youth in a family of great cooks, to Navy Chef, to Penn State student and now a leader in the industry, his community and many related organizations.

Sponsored by: Eat 'n' Park & Cura Hospitality

Emerging Food and Wellness Trends

Denice Ferko-Adams, MPH, RD, LDN, President, Wellness Press
Thursday, April 8th • 2:15-3:45PM

Objectives:

1. Identify the top 5 food trends
2. Identify the top 3 wellness trends
3. Explain the potential impact of these food and wellness trends to DMA members

Description:
By 2014, just 4 more years, all of the baby boomers will have had a 50th birthday. This session explores the current "shape" of America, impact of baby boomers, and the top food and wellness trends. Explore how new food and wellness trends may influence you and your job.

Leadership…From Ordinary to Extraordinary!

Catherine Cape, Director, Leadership & Training
Thursday, April 8th • 4-5:30PM

Objectives:

1. Participants will be able to define and implement their role moving from manager to leader.
2. Attendees will gain techniques to improve communication, listening and interaction with others.
3. Individuals will gain the tools necessary to encourage, and support personnel and how to lead by example.

Description:
Join us to move your leadership skills from ordinary to extraordinary to include personal reflection and tools to step up as you lead by example. Take listening, communication and leadership to the next level in your career and your personal life.

DMA Chef Challenge

Thursday, April 8th • 5:45-7:45PM

Twelve volunteer Regional Meeting attendees will be assigned to team up with two of the Hilton Harrisburg's award-winning chefs to create the winning appetizer and show off their culinary skills! Work beside Corporate Chef John Reis and Chef de Cuisine Joe Wiles as you explore the ingredients of your mystery basket while allowing your culinary adventure to take off and let your colleagues decide the winning team. The winners will receive a free 50th DMA Anniversary Cookbook!

Culture Change Serves Up a First Rate Dining Experience

Shellee Roloff, CFSP, Foodservice Segment Manager & Ashley Hettermann, CFSP, Foodservice Product Manager
Friday, April 9th • 7:30-9AM

Objectives:

1. Discover why enhanced dining is now more than ever a critical component to the success of a senior care community.
2. Learn how to successfully implement new dining trends that will cater to your residents and increase resident satisfaction.

3. Gain an understanding of how a branded experience will benefit your dining program and organization overall and learn how to develop a brand for your dining experience.

Description:
It's not just a dining program, it's a dining experience. Learn how to develop a branded dining experience that will not only cater to your residents, but also positively impact your community and elevate you and your dining team to the top of your organization.

Sponsored by: Direct Supply

Food Safety For Highly Susceptible Patients

Melissa Vaccaro, MS, CHO, Program Specialist
Friday, April 9th • 7:30-9AM

Objectives:

1. Understand specific food safety concerns for Highly Susceptible Populations (HSP)
2. Understand trends in HSPs via the FDA Baseline Study on Foodborne Illness Risk Factors
3. Be able to describe what Norovirus is; how to control an outbreak and how to clean up after an outbreak

Description:
The program will focus on a summary of food safety requirements for foodservice facilities with a focus on Highly Susceptible Populations (HSPs). Additionally, we will discuss the trends in food safety as they relate to foodborne illness risk factors by looking at the results of an FDA 10 year baseline study. Moreover, we will review Norovirus, discuss how it is controlled, and how to sanitize after an outbreak.

Sponsored by: PA Department of Agriculture

Renal Diets - What You Should Know

Mary Ann Vespignani, RD, LDN, District Dietitian, Golden Living
Friday, April 9th • 7:30-9AM

Objectives:

1. Participants will have an understanding of the link between diet and kidney function
2. Participants will understand guidelines of The Kidney Foundation Dialysis Outcomes Quality Initiative (KDOQI) and review of monthly labs
3. Participants will be able to review and understand routine medications given to Dialysis residents

Description:
This session will review Kidney Disease and the importance of looking at each resident individually. We will review the importance of communication with the Renal RD and the Care Plan Team and discuss monthly labs and ways to adjust the renal diet to individual needs.

Culture Change Serves Up a First Rate Dining Experience

Shellee Roloff, CFSP, Foodservice Segment Manager & Ashley Hettermann, CFSP, Foodservice Product Manager
Friday, April 9th • 9:15-10:45AM

Sponsored by: Direct Supply

Food Safety For Highly Susceptible Patients

Melissa Vaccaro, MS, CHO, Program Specialist
Friday, April 9th • 9:15-10:45AM

Sponsored by: PA Department of Agriculture

Renal Diets - What You Should Know

Mary Ann Vespignani, RD, LDN, Disctrict Dietitian, Golden Living
Friday, April 9th • 9:15-10:45AM

A Common Sense Approach to Sanitation Auditing

George Zameska, RS, MS, CP-FS, Vice President of Regulatory Affairs
Friday, April 9th • 11AM-12:30PM

Objectives:

1. Participants will gain understanding of auditing systems
2. Participants will understand components of auditing systems
3. Participants will gain understanding of how to use audits to support food safety and food defense management systems

Description:
This presentation will identify key elements of auditing systems. Participants will apply auditing system components to identify management operational practices needed to support food safety and food defense management programs. Benefits associated with audits of facilities supported by dietary management leadership will be highlighted.

Sponsored by: Paster Training

Life's Too Short to be Miserable at Work

Bob Rush, SPHR, Director, Human Resources
Friday, April 9th • 11AM-12:30PM

Objectives:

1. Investigate techniques for taking initiative and leading by example in the workplace to improve morale. Learn how my work habits affect others.
2. Discuss techniques for overcoming "presenteeism". How do we get Team Members engaged in support of our mission?
3. Choosing to have a positive attitude and investigating ways to deal with those who foster negativity.

Description:
Set the example for improved morale! I will choose to live my life and conduct my behavior without negative influence to the contrary.

Sponsored by: Willow Valley Retirement Management

It's a Piece of Cake - How CDMs Serve Gluten Free Meals

Roberta Tripp, MS, RD, LDN, Clinical Nutrition Manager
Friday, April 9th • 11AM-12:30PM

Objectives:

1. To understand what types of residents might need gluten free meals and why
2. To understand what problems might exist in a typical commercial kitchen when attempting to prepare and serve gluten free food and how to address them successfully

Description:
If your kitchen is primarily used to serve patients without a gluten restriction and if you've ever been faced with the challenge of having to serve a resident gluten free food…or maybe wondered why they needed this dietary restriction or how important it was that it was followed, this presentation should help you in the future with these types of situations.

Sponsored by: Pinnacle Health

A Common Sense Approach to Sanitation Auditing

George Zameska, RS, MS, CP-FS, Vice President of Regulatory Affairs
Friday, April 9th • 1:30-3PM

Sponsored by: Paster Training

Life's Too Short to be Miserable at Work

Bob Rush, SPHR, Director, Human Resources
Friday, April 9th • 1:30-3PM

Sponsored by: Willow Valley Retirement Management

It's a Piece of Cake - How CDMs Serve Gluten Free Meals

Roberta Tripp, MS, RD, LDN, Clinical Nutrition Manager
Friday, April 9th • 1:30-3PM

Sponsored by: Pinnacle Health

Sustainability & Local Sourcing - How to Go "Greener"

Mr. Jamie Moore, Director of Sourcing and Sustainability
Friday, April 9th • 3:15-4:15PM

Objectives:

1. Understand the value and vital future impact of this initiative
2. Consider first steps for their facility
3. Understand the importance of composing multi-disciplinary "Green Teams" for success
4. Have knowledge and reference of some early "Best Practices"

Description:
As Healthcare and Business leaders in our region, we will all become increasingly challenged to be leaders in sustainable and eco-friendly delivery of our services by our patients, residents, guests, and staff. The time to educate and plan for success is now, as significant strides are being made by our peers and neighbors nationally. Opportunities exist at many levels to begin your venture into being a socially responsible Healthcare community leader.

Sponsored by: Eat 'n' Park & Cura Hospitality