ASHFSA

ASHFSA PRODUCTS AND SERVICES NOW AVAILABLE ONLINE
All publications and products of ASHFSA can be purchased on the AHA web site. In addition, because of your ASHFSA membership, you can also purchase some AHA products at a discount. By clicking on the "Online Catalog" icon, members and customers have access to hundred of items, including books, video products, and the AHA line of casual wear. Each entry gives a detailed description of the product as well as prices for members and nonmembers.

The AHA online catalog offers a powerful search capability so that items can be quickly located by simply entering a key word. In addition, a "shopping cart" feature allows the purchaser to gather products so all items selected can be purchased with one transaction. It will even "remember" an order if the purchaser is called away or needs to exit the system and reenter it later. And, most important, the system is easy to use and secure and can handle either credit card or purchase order requests.

Order 24 hours by fax 312-422-4505 or the AHA web site can be found at http://www.ahaonlinestore.com.

AHA/ASHFSA Food Service Catalog: click here

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Carlton Green Ph. D of U.C.L.A. Medical Center preforms a celebrity book signing at the annual conference in New Orleans for his book "What is the Purpose of a Banana."

This book outlines critical success factors for effective leadership and is a must have for food service managers.

"What is the Purpose of a Banana" Synopsis

What is the Purpose of a Banana is a book that highlights the key elements of successful leadership and life strategies that I have learned and followed. It is Carlton Green's sincere hope that you will find this book is a resource that will not only support your journey to successful leadership, but act as a catalyst to becoming an even better human being.   You meet challenges every day. How do you deal with them? How do you handle them? Do you quit? Do you give up? When a former boss of Carlto's said, “I like you, but you will never be in charge of anything,” He decided that he was not going to let the system break him. Today he is the director of a multi-million dollar operation, has earned a doctorate degree, and most recently received the highest award of excellence in his industry. How did he get from there to here? Through this book, he will show you the strategies and laws that he has incorporated into his personal and professional life, and how to make them a part of yours.

To buy the book contact:

Executive Vice President
Keith Howard
E-mail: khoward@hqtrs.com
Phone: (800) 620-6422 ext. 268

ASHFSA PUBLICATIONS ONLINE

ASHFSA's Food Service Manual for Healthcare Institutions, 3rd edition

Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book -- which has become the standard in the field of institutional and health care food service -- the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards.

Financial Management Series, Module #1, Using Meal Equivalents

Explains the methodology of using both meal equivalents and cost allocation in preparing monthly performance reports. The module also offers guidance in comparing performance to budget.

Financial Management Series, Module #2, Developing Staffing Plans and Labor Cost Budgets

Guides you through job analysis to help you create new jobs or reengineered jobs that better fit the needs of your institution. Alternative work schedules, such as on-call systems and per diem employees, demonstrate the growing use of non-traditional scheduling. Five methods for controlling labor costs, including specific directions to control absenteeism and monitor labor hours, are discussed.

Financial Management Series, Module #4, Financial Analysis Tools

Discusses various financial tools including performance reports, income statements, and balance sheets. The financial tools presented fall into five categories: variance analysis, ratio analysis, comparative and common size financial statements, cost-volume-profit analysis, and trend analysis. Each tool is presented in easy-to-understand terms with examples.

Financial Management Series, Module #6, Cafeteria Cashiering and Menu Analysis

Takes a comprehensive look at cafeteria cashiering operations and gives numerous guidelines to control cashier and customer theft. Sample forms, such as cashier’s reports, are given. Consideration for pricing menus, such as customer mix and sales mix, are discussed in detailed. Four menu-pricing methods are examined and examples for each are given. The process of menu analysis is also addressed with examples.

How to Develop Business Plans for Healthcare Food Service

(Look for more information on how to order this publication soon!)

Developing Ambulatory Medical Nutrition Therapy Programs

Today, more than ever, with our aging population it is critical that nutrition services be available and convenient. It is up to dietitians as health care professions to help meet the needs of their communities in providing these services. This publication will provide nutritional professionals in acute care settings with the tools to develop effective strategies for marketing successful Medical Nutrition Therapy (MNT) programs.

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For more than 38 years ASHFSA has been the premier source of professional education and information for all healthcare food and nutrition service management professionals.

AHA Magazines

COMING SOON!