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June
2007
SHOW REPORT:
Noncomms Equip For Conferences
By: Janice Cha
As the calendar moves us deeper into the heat of summer, associations devoted to foodservice at healthcare facilities, schools, universities, corporations and corrections will be holding meetings in cities from San Diego and Seattle to Chicago and Montreal, all so members can network with colleagues and improve their craft.
For those of you responsible for kitchen and foodservice operations in any noncommercial setting, the meetings will prove a valuable source of practical tips and hands-on info from people who have “been there, done that..” Topics at many of the conferences will delve into disaster readiness, optimizing kitchen renovations and construction, cutting-edge kitchen technology and implementing HACCP programs, to name a few.
To save you some time, we’ve scrutinized all the noncommercial meeting agendas to find sessions that will be useful for equipment and supplies pros. You’ll find a snapshot of those highlights listed below, along with meeting location, dates and Web site. For registration details, log onto your association’s Web site.
American Society for Healthcare Food Service Administrators
2007 National Conference
Ritz
Carlton
Sarasota
,
Sarasota
,
Fla.
June 3-6
Healthcare foodservice administrators charged with equipment responsibilities should check out these three sessions at ASHFSA’s 40th annual meeting.
Session: Technological Advances In Food Service, June 4
Overview: What new technologies are new on the horizon, and how can operators implement them?
Session: Vendor Lunch ‘n’ Learn Workshops, June 5
Featuring: A la Cart, Aladdin Temp-Rite, CBORD Group, Cleveland Range/Enodis, Computrition, Dinex Int'l. and Rod Collins Associates
Overview: Choose from sessions covering everything from cook-chill and Internet-based service solutions to convection oven and steam cooking technology and meal delivery systems.
Session: Materials/Equipment, June 5
Featuring:
Robin Ashton
, Foodservice Equipment Reports
Overview: A look at where we’ve been, where we are and where we’re going in the dynamic world of foodservice materials and equipment.
www.ashfsa.org
Dietary Managers Association
47th Annual Meeting & Expo
Manchester
Grand Hyatt,
San Diego
July 1-5
Disaster preparedness, HACCP tools and menu software are among the topics dietary managers will learn about at the DMA meeting in
San Diego
.
Session: Anticipating and Responding to Disaster, July 1
Featuring:
Lynn
Carpenter Moore and Elise Smith, Nutrition Systems
Overview: In a post-Katrina world, healthcare professionals will learn about disaster planning for events that could affect the air, food or water supplies.
Session: Upscale Your Menus Using Technology, July 1
Featuring: Ellyn Luros-Elson, Computrition
Overview: How to use technology to balance costs, menu acceptance and menu flexibility to improve customer satisfaction.
Session: HACCP Technologies, July 4
Featuring: Scott Saklad, Computrition
Overview: How HACCP procedures can reduce risk in food production.
www.dmaonline.org
National Association of College & University Food Services
2007 National Conference
Washington
State
Convention Center
,
Seattle
July 11-14
Head to
Seattle
for the NACUFS pre-conference workshops July 10-11: “Catch the Buzz: Coffee & Tea Workshop,” “Neighborhood Market: The Campus C-Store Workshop,” and “Analyze This! Benchmarking & Financial Analysis Workshop.” During the conference, catch these equipment-oriented sessions:
Session: Long-Term Planning—Life Cycle Costing, July 12
Featuring: Kathleen Seelye and Leonard Condenzio, Ricca Newmark Design
Overview: Learn about the NAFEM modeling plan and how to implement a program and document future funding requirements.
Session: Common Sense Sustainability in
Student
Center
Design, July 13
Featuring: Richard Bamburak, WTW Architects; Kathleen Seelye, Ricca Newmark Design
Overview: A practical approach to adding energy conservation and environmental stewardship to your
Student
Center
.
www.nacufs.org
School Nutrition Association
Annual National Conference 2007
McCormick Place
,
Chicago
July 15-18
School nutrition professionals will travel to
Chicago
in July for ANC 2007. Those of you handling foodservice operations and equipment will find these educational sessions interesting:
Session: When Construction Becomes a Four-Letter Word, July 16
Overview: New construction got you down? This session uses handouts, photos and humor to help you identify and avoid common errors in kitchen planning and construction.
Session: HACCP Tools of the Trade, July 16
Overview: Learn about HACCP tools, from thermometers to integrated temperature systems, and how they can support a food-safety program at your school nutrition operation.
Session: Work Simplification For Non-Commercial Kitchens, July 17
Overview: A live demo of techniques and equipment that will help you simplify work processes in your day-to-day kitchen operations.
www.schoolnutrition.org
Association of Correctional Food Service Affiliates
Annual Int’l. Conference
Doubletree Hotel Ontario Airport
,
Ontario
,
Calif.
Aug. 5-9
“Compliance + Technology” will be the meeting theme when correctional foodservice professionals gather for the annual ACFSA conference.
Session: Planning for Cook-Chill Technology, Aug. 6
Panelists: Del Barrassa, Plascon Packaging; Jim Donahoe, Dewco; Ted Kolstad, TUCS Equipment; William Miller, Santa Clara County Department of Corrections
Overview: Learn what’s needed to run an efficient cook-chill operation.
Session: Mobile Field Kitchen Design & Specifications, Aug. 8
Featuring: Michael Muleady, Wyss Catering Truck Mfg.
Session: Purchasing Trends—Federal, State and County, Aug. 8
Featuring: Teri Terle, California Correctional Institution; Don Perkins, California Substance Abuse Treatment Facility; Philip Bradshaw, Bureau of Prisons Federal Medical Center; Gloria Rue, Los Angeles County Internal Services Department
www.acfsa.org
National Society for Healthcare Foodservice Management
2007 HFM National Training Conference
The Westin La Paloma Resort,
Tucson
,
Ariz.
Aug. 20-24
Topics to be covered for HFM conference attendees include healthcare trends, sustainability, benchmarking and much more.
Session: Room Service—Is It The Ritz Or Motel 6?, Aug. 20
Featuring: Aladdin Temp-Rite
Overview: Three HFM members will share their experiences, challenges and solutions of setting up room service programs.
Session: The “Total Green” Kitchen, Aug. 20
Featuring: Inman Foodservice Group
Overview: Learn how responsible and effective design can boost operations, patient satisfaction, staffing needs and a “greener” bottom line.
Session: Your Request For A New Foodservice Has Been Approved: Now What?, Aug. 20
Featuring: L2M
Overview: An in-depth view of the design and construction process of your dietary facility, including cost estimates, space planning, equipment spec’ing and temporary facilities.
Session: Food Safety And Security: Back To Basics, Aug. 24
Featuring: Steven Grover, Burger King Corp.
Overview: Learn the basics of food safety and security issues as addressed by a global restaurant brand.
www.hfm.org
Society for Foodservice Management
Annual National Conference
Hilton
Montreal
Bonaventure,
Montreal
Oct. 23-25
As of press time, only the highlights of the SFM conference had been decided. Check the association Web site later this summer for the full schedule.
General Sessions: SFM has tapped Anthony Bourdain, executive chef at brasserie Les Halles in New York and author of Kitchen Confidential, to be this year’s celebrity chef speaker.
Innovations Fair: This interactive exhibition will provide solutions addressing the needs of SFM conference attendees. Vendors will provide information on cutting-edge
products
and services, demonstrate ways to do your job better, and provide innovative approaches to operational challenges.
www.sfm-online.org
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