Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 8

Connect.
Your place. Your voice.

CONNECT

CORNER
Q:

If you've had an opportunity to participate
in a professional development program
(leadership training, culture training, etc.),
what value did you receive from it?

The best professional
development program that I
participated in was D.I.S.C. Training.
This behavior assessment training
provides insight into your own
drivers and how best to communicate
with everyone within your circle of
influence. I use these techniques daily,
whether I am speaking with one of
my directors, my boss, a new client, or
my kids! Once you are aware of your
own traits, you are able to adapt your
message.
Chas Kelly, CDM, CFPP
Regional Director of Operations,
Morrison Living,
Orlando, FL

Absolutely the best program I
have been able to participate in (quite
literally) is the Virtual Dementia Tour
with Second Wind DreamsĀ®. We all
know the importance of compassionate
care; the VDT is hands-on training in
compassionate care. Caring for those
with dementia has always taken a special
place in my heart, and the VDT brought
me to tears. Walking in their shoes to
gain better insight on the approaches of
care for seniors living with dementia is
something I have taken with me and have
not forgotten, and will not forget for years
to come.
Patty Parris, DTR, CDM, CFPP
Nutrition and Dietetic Technician,
Registered,
Atrium Health Cleveland Pines,
Shelby, NC

GET CONNECTED
ANFPConnect is an online community where
members can quickly and easily communicate with
colleagues in the foodservice industry. Sign up
today and connect with your peers!
Go to Connect.ANFPonline.org

6

NUTRITION & FOODSERV IC E EDGE | January-February 2021

CONNECT CORNER
highlights select responses
to a 'hot topic' question
posted on ANFPConnect,
the association's online
member community. The
number of replies printed
in Edge is limited by space
constraints, and feedback
may be lightly edited for
brevity or clarity.
Additional responses to
this question may appear
on the Connect Corner
page in the ANFP member
community. Replies here
reflect feedback as of the
December 10 editorial
deadline.

The best professional
development program I have
had the honor of participating
in was UPMC Hamot's Leader
Fellowship Program. The program
is an adaptation of the Nursing
Leadership Immersion Program,
a highly successful program that
originated at UPMC Hamot and was
featured in " JONA: The Journal of
Nursing Administration " in 2018. This
immersive experience was 12-weeks
long, and a colleague and I were
temporarily reassigned from our home
units to Administration where we were
provided education, exposure, and
learning on a multitude of topics. This
program was not only instrumental
in my own professional development
and success, it continues to be a key
ingredient of succession planning
within the hospital.
Kyle Brine, CDM, CFPP
Director,
UPMC Hamot,
Erie, PA


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Nutrition & Foodservice Edge Magazine - Jan/Feb 2021

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - Jan/Feb 2021

Top 10 Tips for Managing Stress and Enhancing Self-Care
Connect Corner
My Recipe for Success
Management Connection: Maximizing Motivation in the Workplace
Nutrition Connection: The Nutrition Care Team: Working Together for Client Health
Management Connection: Mindfulness for Compassionate Leadership and Stress Reduction
Emergency Preparedness: Ensure Your Disaster Plan Won't be Disastrous
Recruiting Restaurant Staff to Non-Commercial Food Service
Six Steps to Create Successful Virtual Training
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Pride in Foodservice Week 2021
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 1
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 2
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 3
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 4
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 5
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 6
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Top 10 Tips for Managing Stress and Enhancing Self-Care
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Connect Corner
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 9
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 11
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Management Connection: Maximizing Motivation in the Workplace
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 13
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 14
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 15
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 16
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 17
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Nutrition Connection: The Nutrition Care Team: Working Together for Client Health
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 19
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 20
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 21
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 22
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 23
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Management Connection: Mindfulness for Compassionate Leadership and Stress Reduction
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 25
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 26
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 27
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Emergency Preparedness: Ensure Your Disaster Plan Won't be Disastrous
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 29
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 30
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 31
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Recruiting Restaurant Staff to Non-Commercial Food Service
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 33
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 34
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 35
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Six Steps to Create Successful Virtual Training
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 37
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 38
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 39
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 40
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 41
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 42
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 43
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 45
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 46
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 48
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Pride in Foodservice Week 2021
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 50
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 51
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 52
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