Free 1 CPE!
Redefine your Dining Experience and make mealtime memorable and enjoyable with these fundamental principles!
So much can go wrong in the dining experience. This negativity can rapidly infect the entire organization– draining morale, increasing costs, and limiting profitability. An outstanding dining experience, on the other hand, has the potential to reap rewards for everyone and create communities of belonging. For that to occur, certain fundamental principles need to be cultivated and take root within an organization’s culture. Join Cindy Heilman MSFN, NDTR, FAND and learn how to best identify blind spots and increase the potential to improve results rapidly and walk away with critical strategies to raise service quality and make mealtime both a memorable and an enjoyable experience for all.
After completing this continuing education course the learner should be able to:
- Reinforce how important resident’s dining experiences are to how they feel about the community and organization.
- Identify current Gaps between Service Expectations and Service Delivery.
- Discuss why these Gaps are widening and benefits and solutions to closing them.
- Apply these 5 low-cost changes you can implement immediately to raise standards and service quality, to improve the dining experience.
This course is intended for: RDNs, NDTRs and CDMs and continuing education hours are available. Dietary managers, chefs, foodservice and other staff are encouraged to attend as guests.
CDR Activity Number: Live: 172232 / Recorded: 172235 (Recorded expires on October 10, 2025.)
Activity Type: 171 Live Webinar/ 175 Recorded Pre-approved CPE
CPE Level: I
Suggested CDR Performance Indicators:
- 2.3.3 Identifies opportunities for shared benefit and vision.
- 2.4.5 Facilitates an understanding and appreciation of differences among team members and how each contributes to the team.
- 3.1.2 Fosters a culture in which diversity and cross-team collaboration is valued.
Note: Numerous other Performance Indicators may apply.
CBDM
This course has been approved by the Certifying Board of Dietary Managers (CBDM).
Hours: 1.0
Approval Number: 167244
Each CDM in attendance will be required to report their CE hours by logging into their online account at www.ANFPonline.org.
CDMs are to retain a copy of the certificate of completion in the event they are audited.
From CBDM: “All CBDM Prior Approved programs are subjected to the CE hour limitations for a program type as defined by CBDM policy. For more information, please refer to The CBDM Guide to Maintaining your Credential”.
Cindy Heilman, MSFN, NDTR, FAND has a combined 30+ years of experience in the restaurant industry and the senior living marketplace respectively, raising dining standards, and service quality. Mrs. Heilman holds a Master of Science in Nutrition and Food Management. She is Owner of Higher Standards, LLC DBA Kind Dining®, author of Hospitality for Boomers and creator of Kind Dining® curriculum, her unique training that transforms staff behavior. She’s been active in Oregon’s Culture Change Coalition, has been recognized as Oregon’s Dietetic Technician of the Year, and received the American Dietetic Association (ADA) National Award for Excellence in Dietetic Technology. She is exceptionally impassioned about the difference nutrition professionals and employees can make within senior living communities when treated as valuable company assets.
Cindy’s Kind Dining modules will be available on Becky Dorner & Associates website, however, Cindy certifies that no conflict of interest exists for this program.
