There are lots of conferences, trade shows, seminars and workshops but trying to decide which one to attend with a limited continuing education budget is no easy task. We can help by sharing “What We Learned” from some of the best ones we attended this past year. Where appropriate we’ll provide hot links to speaker presentations or notes. We’ll also post some of our presentations so check back to keep learning .
The educational sessions were interesting and well-presented. Managing Employee Performance In the Workplace provided practical steps to follow when dealing with employee discipline and what to include in every discipline letter. What’s On The Menu provided the steps required to operate a kitchen that minimizes the risk of contaminating gluten free menu items. The Blog Power presentation outlined how to establish and maintain an effective blog. The other presentations were:
A number of Colleges and Universities participated in the Cross Country Check Up. The presentations were very informative. To highlight a few, Algonquin College has implemented a one card program to include off campus partners. As part of its sustainable procurement program the University of British Columbia will add targets to RFPs for local and organic options. McMaster University has implemented some new concepts, À La Cart (small batch cooking, off the grill, make-to-order), Centre Stage (made-to-order omelettes and hot meals), Pizza Fusion, Wok our Way (Chinese small batch cooking), Fresh Chop Salad Bar, Green and More (make-to-order salads), Need a Sub, Pas Noodles (noodles with a choice of fresh vegetables made-to-order)
The Trade Show was well organized and there was a good cross section of food, equipment and service supplies.
The 2012 CCUFSA Annual Conference will be held in Ottawa from June 26 to July 1.
The speaker bios are listed on the web site (www.ccufsa.on.ca/edmonton/index.php/speakers)
but their presentations have not yet been posted.
The conference had a number of excellent sessions as well as trade show exhibits.
The session on Innovation in Seniors Dining was especially interesting. This session addressed the need for point of service to be table side for residents. An excellent review on Person Centered Meal Time Care and Dining Room Service Rules for pleasurable dining was given to address compliance requirements. In addition, the New Long Term Care Act & Regulations: Expectations for Dining in Long Term Care were presented. All of these overheads are located on the web site under TA-7.
Other sessions included the following:
See the web site below for the handout information.
http://www.togetherwecare.ca/handouts.php