Seminars
Presented by Tina Magazine, GoJo Proper hand hygiene is the number one defense against infection, yet getting employees to "break the bug chain" can be difficult. This session will provide you with the "why" and the "how" on hand hygiene with the C.A.R.E. Solutions Hand Hygiene Tool Kit, a customizable education program that includes campaigns, an in-service video, and more. Recommended for healthcare customers; of special interest to long-term care operators. # ^ Presented by Tim York, President of Markon Cooperative, Inc. You can't talk produce without first thinking food safety! Tim will walk participants through the Markon 5-Star Food Safety Audit Program, a comprehensive approach to growing and delivering fresh produce with the least possible risk. You will receive an overview of industry food safety best practices from field to fork and learn about the current regulatory environment and future direction of legislation. Recommended for all operators; of special interest to owners, chefs, and kitchen managers. ^ Presented by Janine Oberstadt, foodprint Foodservice operations are extremely energy intensive, using five times more energy and water per square foot than other commercial facilities. Understanding energy and water usage and identifying operational "leaks" is the first step in realizing significant financial and environmental savings. This seminar highlights the process and benefits of conducting a comprehensive energy and water audit in a foodservice environment, including the roles of utilities companies and employees, tracking usage and tools, and resources for change. Recommended for all operators; of special interest to owners and managers. # ^ SCHAUMBURG AND NOVI SHOWS ONLY Presented by Harry Balzer, NPD Group Understanding your customers' eating preferences is the key to success. Eating Patterns in America will teach you how to develop marketing plans based on what people are eating, distinguish between lasting trends and fading fads, discover opportunities for new concepts, and distinguish the most popular behavior patterns from those that are changing. Harry Balzer, of the NPD Group's Food Consulting Services, has been following dining trends for 25 years. Recommended for all operators; of special interest to owners and managers. Presented by the Gordon Food Service E-Business Team Let Gordon Food Service help you streamline your business operations when you use our electronic Recipe Manager to create, maintain, store, report, and cost recipes. Recipe Manager will give you information at your fingertips by analyzing food-cost percentages, selling prices and profit margins to drive sales, and help you create a strategic approach to increased profitability. Own your menu, increase sales, and maximize profit with Recipe Manager. Recommended for all operators; of special interest to owners and managers. Presented by Dana Fillmore, RD, CFSP, Gordon Food Service Nutrition Resource Center Manager Are you in the loop on the most recent recommendations for safe food handling? This session will review current food safety best practices based on new guidance and recommendations from industry experts and the Food and Drug Administration's 2009 Food Code. We will discuss topics including policies for serving undercooked meat, food allergy management, safe handling of produce, and more! Get yourself "In the Know" to protect your business and your customers from unsafe food. Recommended for all operators; of special interest to owners and kitchen managers. ^ Presented by Ken Wasco, Gordon Food Service Customer Effectiveness Manager Ken travels the length and breadth of the Gordon Food Service distribution area to work with and learn from hundreds of operators. In this fast-paced session, you'll discover what good operators do well and what GREAT operators are doing to gain that essential edge. In this session, you'll learn where to focus your attention and how to keep everything in balance without burning yourself out. Recommended for all operators; of special interest to owners and managers. # ^ Gordon Food Service has applied to a variety of organizations for continuing education credits for our one-hour seminars for Dietitians, Dietary Managers, Chefs, and School Nutrition Professionals. # - Seminars applied for Environmental Service Directors ^ - Seminars applied for Nursing Home Administrators 
C.A.R.E. - Hand Hygiene Program for Healthcare (9:30 a.m. - 10:30 a.m.)
Key Topics in Produce: Food Safety, Sustainability, and Local Sourcing (10:00 a.m. - 11:00 a.m.)
Energy Audit: Cutting Costs Without Cutting Quality (11:00 a.m. - 12:00 p.m.)
Eating Patterns in America (11:30 a.m. - 12:30 p.m.)
Getting the Most Out of Recipe Manager (12:30 p.m. - 1:30 p.m.)
Food Safety "In the Know" (1:00 p.m. - 2:00 p.m.)
The Best Practices of Awesome Operators (2:00 p.m. - 3:00 p.m.)
Continuing Education Credit Information
