Tuesday, 13th October 43rd National Hospitality in Healthcare Conference

MC: Victoria Carthew

• Don't take this personally, but...Receiving Feedback Without Losing Your Confidence - Sue Anderson

• Standard 6 Menu planning and Design for Cook-Chill Systems: Main and Alternate Options     - Amy White

• Enhancing Patient Choice: Reducing Default Meals and Production Waste by Transforming a Traditional Trayline Model in Healthcare - Paul Constable

• ‘There’s Listeria in my Kitchen!!’  A Masterclass in Managing Risk. - Cheryl Hughes and Gary Kennedy

• A taste of home: practical approaches to culturally appropriate meals in aged care - Michael Nam

• The Culinary-Clinical Frontier: Co-Designing the Next Generation of Aged Care Chefs - John J Casey

• Smart Support Services: Transforming Healthcare Cleaning Operations Through Co-Botics and Human-Centred Automation - John Hearn and Kim Wheeler

• Ultra-processed foods in hospital food services – what, why, and is it a problem? - Judi Porter

• Wellbeing and supporting our people at Crowley  - Tony Baldwin

• A new aged approach to a more modern kitchen - Rodger Graf

• Improving food service safety and reducing food waste in Emergency and Short Stay departments. - Warwick Millard

• Reducing beef in hospital menus: how we did it and what we found - Garalynne Stiles

• Technology-enabled cleaning innovation in sub-acute and aged care (Victoria)  - Matthew W Tetley

• Managing Allergens, Intolerances and Emerging Dietary Preferences in Aged Care: Preparing for the Next Generation of Residents   - Narmada Oogathoo

• Beyond Compliance: Chef–Dietitian Co-Design of Menus for Aged Care Facilities - Kaitlin Brennan and Scott Fraser