Live In Person Seminars

Dining & Nutritional Services Conference

8/10/2022 - 8/11/2022

, Columbus/Westerville , Ohio

Dining & Nutritional Services Conference
August 10 - 11, 2022

In Person Location:
Renaissance Columbus Westerville-Polaris Hotel
409 Altair Parkway
Westerville, OH 43082
(614) 882-6800

A limited number of rooms have been blocked at the OHCA rate. The hotel may have additional rooms available once all of the OHCA rooms are gone, but they may not be at the special rate, even if you contact them prior to the cut off date. It is unlikely that they will be able to extend the cutoff date of July 7 due to the busy nature of their hotel and since rooms go quickly, there may not be any available rooms left at that point.

To make a reservation, call the hotel directly at 833-427-0292 and ask for Reservations. Mention you are attending the OHCA Dining & Nutritional Services Conference. The group rate is $169

Live Event Precautions - We are all excited to get back to face to face training however we need to do so responsibility. Therefore we have selected a conference location that has been vigilant to ensure the health and safety of guests while maintaining the highest levels of customer service in this extraordinary and ever evolving time. Rest assured that the Renaissance will be following all safety guidance and procedures during our event. We will also require masks to be worn throughout the event, regardless of vaccination status.

We can't wait to see you!

August 10th
12:30 - Conference Check In & Beverages

1:00 - 2:30 - Heidi McCoy RDN, LD - Top 10 Dining and Nutritional Services Citations

2:30 - 2:45 - Break

2:45 - 4:15 - Liz Boone MBA, RD, LD - Secret is Out: How to Eat and Live Like the World's Centenarians

4:15 - 4:30 - Break

4:30 - 6:00 - Hot Topics/Cocktails and Conversation (Heidi McCoy RDN, LD and Amy Kotterman RD, LD)

August 11th

8:00 - Conference Check In & Continental Breakfast

8:30 - 10:00 - Marcy Cook RDN, LD - Weight loss - Best Practices and Interventions

10:00 - 10:15 - Break

10:15 - 11:45 - Alison Dankovich MS, RDN, LD? Staff retention/multi-generational labor

11:45 - 12:30- Lunch (included)

12:30 - 2:00 - Suzanne Hrusch/Kevin - Food Protection - Lessons learned during the Pandemic

2:00 - 2:15 - Break

2:15 - 3:15 - Shane Craycraft - Regulatory Update
Business Solutions Specialist
Northeast Region
US Foods?

In her role as a Business Solutions Specialist, Liz supports customers in the Northeast Region, using our series of market-proven, integrated diagnostic tools. She works to assist healthcare foodservice operators to discover ways to lower costs, improve efficiency and increase revenue. Before joining US Foods, Liz worked as a project manager in healthcare, business/industry and
colleges/universities for five years. She spent more than 20 years in healthcare foodservice management. She has extensive knowledge of regulations, industry standards and day-to-day operations of healthcare foodservice.

Kevin Brennan MPH

Kevin has over 25 years of communications experience which includes newspaper reporting, television production, government relations, public education, and public health.

Kevin received his Bachelor?s degree in Radio and Television Production, and his Master of Public Health in Health Policy and Management with a concentration in Leadership and Organizational Change, both from Kent State University. As a guest lecturer, content developer and adjunct professor, he has worked with Case Western Reserve, Kent State, and Northeastern Universities.

Marcy Cook, RDN, LD
Regional Director of Operations
Dietary Solutions

Marcy?s passion for food and nutrition has been evident throughout her dietetics career. Focusing on the health and well-being of others, much of this experience has been in post-acute care. Marcy is a graduate of Youngstown State University, and enjoys traveling, cooking, running, and yoga. Most days are not complete without a walk with her Labrador Retriever

Shane Craycraft, Director of Clinical Services
HCMG (Health Care Management Group)

Shane Craycraft is an active member of the Skilled Nursing Facility World. He participates with both OHCA and AHCA at eh state and national levels. Being both a Registered Nurse and a LNHA, he brings a unique and enjoyable perspective to the profession. His presentations hit at the heart of what we must do to provide the best to the residents every day. With more than 20 years of SNF experience, he will provide understanding and insight into the professions.

Jenna Cordek, RD, is a graduate of Youngstown State University with a Bachelor of Science in Food and Nutrition. Jenna started her career with Sodexo Senior Services and worked as a Clinical Nutrition Manager and General Manager of Nutrition Services for a continuing care community. Jenna is currently a Healthcare Sales Manager with Gordon Food Service in the Ohio/Pennsylvania markets. In this role, she supports Healthcare chain customers and a team of account representatives . Prior to this role, she was a Business Solutions Specialist and Healthcare Account Representative with Gordon Food Service, supporting healthcare customers.

Alison Dankovich MS RDN LD is a Registered and Licensed Dietitian based out of Ohio. She has 9 years of experience working in the healthcare industry, improving foodservice operations and working with geriatric populations. She also has 5 years of experience in sales and marketing in foodservice distribution. She received her Bachelors of Science in Dietetics from the University of Akron and completed her Masters of Science in Nutrition from Arizona State University.

She is currently the Non Commercial Business Solutions Specialist for Gordon Food Service where she works with healthcare and education customers. In this role, she supports customers by providing resources, training and business solutions to everyday challenges. She is passionate about utilizing her skills and experience in nutrition, foodservice and training to improve operational efficiencies with the end goal of improving the health and quality of life of the residents. She is also passionate about creating sustainable food systems for current and future generations.

Suzanne Hrusch MPH, REHS

Suzanne has 25 years of public health experience and has worked in more than 40 environmental programs, including emergency preparedness and total food protection.

Her professional background also includes catering experience, educating professional chefs at the International Culinary Arts and Science Institute in Chesterland, Ohio, and working as a welder at Lincoln Electric.

Suzanne earned her Bachelor?s degree from Walsh University in Comprehensive Science, and received her Master of Public Health in Health Policy and Management with a concentration in Leadership and Organizational Change from Kent State University. She is a working adjunct professor, having experience in both online and in-person environments with Case Western Reserve University, Kent State and Northeastern Universities.

Amy Kotterman, Director, Hospitality Services

Amy Kotterman RD, LD graduated from The Ohio State University with a Bachelor of Science degree in Medical Dietetics. She is the Director of Hospitality Services for United Church Homes. Amy provides guidance and assistance to the communities to create a 'home' environment that supports abundant aging and culture change initiatives. She is leading the culture change transformation throughout UCH through education and implementation of person-directed initiatives including the Hospitality: I LIVE it program, UCH culture change vocabulary, Comfort Matters dementia education program and oversees resident engagement and satisfaction. In addition, Amy works with the directors of dining services and culinary chefs to enhance the dining experience for the UCH communities.

Heidi McCoy RDN, LD

Heidi has been a Registered, Licensed Dietitian in long term-care for over 25 years. During her career, she has held roles such as Dietary Manager, VP of Dining Services, staff dietitian, consultant dietitian, and COO of a dietary consultant business. Heidi has traveled the state of Ohio consulting in dozens of nursing homes, providing education related to clinical nutrition, dietary regulations, food safety and sanitation, and survey compliance. In addition, Heidi has been involved in numerous mock dietary surveys?, policy and procedure writing, QAPI plans, and plan of correction submissions. Heidi is currently the Clinical Director at OHCA.
Continuing Education Credit:

Day 1 - 4.5 CEs
Day 2 - 5.5 CEs

10 CE credits from:

Certifying Board for Dietary Managers
Commission on Dietetic Registration
Ohio BELTSS for Ohio NHA
Ohio Nurses
Certified Executives for Assisted Living
Certified Executives for Home Care & Hospice

Sign Up Today

Before July 27 $195
July 27 and after, $235

Non Members
Before July 27 $299
July 27 and after, $349

Need CEs document.pdf
Dining Conference Agenda.pdf
Weight Loss-Best Practices and Interventions-Cook.pdf
Staff Retention Multi Generational Labor-Dankovich.pdf
Food Protection-Lessons Learned During the Pandemic-Hrusch.pdf
Secret is Out How to Eat and Live Like the Worlds Centenarians handouts.pdf
Regulatory Update-Craycraft.pptx.pdf
Top 10 Dining & Nutritional Services Citations Powerpoint 8.10.22.pdf