Cindy Heilman, MS, NDTR, FAND
What are the competencies necessary for staff to create an optimum meal-time dining experience? Cindy Heilman, MS, NDTR, FAND, addresses the advantages of learning new skills to improve communication between all stakeholders. It challenges participants to value change and recognize their significance as leaders. Through examples, Cindy will offer solutions participants can implement to promote their role in contributing to residents’ quality of life and the organization’s success.
Audience
Long term care administrators, directors of nursing, nutrition, and food services.
Objectives
- Identify concrete leadership initiatives and staff competencies required to raise service quality standards.
- Discuss three hospitality secrets to attract more residents, retain good staff. and drive positive results.
- Implement five low-cost changes immediately to raise service quality and improve the dining experience.
Speakers
Cindy Heilman, MS, NDTR, FAND, has over 30 years’ experience enhancing hospitality and food service quality. She is a dietetic technician registered with the Academy of Nutrition and Dietetics, CEO of Higher Standards, and creator of Kind Dining® Training, the unique program that improves staff service in senior living.
Recording
Please visit YouTube to watch the recording of Webinar: Mealtimes: Making the Greatest Impact in 60 Minutes.
Handouts
Download slide handouts for Webinar : Mealtimes: Making the Greatest Impact in 60 Minutes.
Contact
For questions, contact Lisa Barton, LBarton@healthinsight.org or 503-382-3912.
A Great 8+ presentation brought to you by HealthInsight, the Medicare QIO-QIN serving Nevada, New Mexico, Oregon and Utah, in partnership with the QIN-QIOs serving Alaska, Colorado, Illinois, Iowa, Kansas, Minnesota, Michigan, Montana, Nebraska, North Dakota, South Dakota, Wisconsin, and Wyoming.