333. Food Management Transition: Making Your Plan

  • Room: W475 AB
Monday, October 23, 2017: 1:30 PM - 3:00 PM
CEU Credits:1.5
Level 2 - Intermediate


Veronica McLymont PhD, RD, CDN
Director Food and Nutrition Services
Memorial Sloan Kettering Cancer Center
Session Speaker
Georgie Shockey
Ruck-Shockey Associates,INC
Session Speaker & Planner
Sharon Cox MA, RDN, LDN
Owner and Cofounder
Cox Duncan Network LLC



“Change is inevitable; progress is optional”. The four-step transition plan, provides leaders with a guide to navigating the chaos associated with change.  While change is external, the transition plan is internal and unique to you.  As a leader, effective strategy formulation skills are essential-and necessary amid change. The ability to translate business strategies from plan to action can set true leaders apart from their peers.   The Food Management transition plan examines the steps from launching to sustaining change: conceptualization, stabilization, standardization and transformation. Moreover, it highlights the risk and rewards of a transition and its impact on individuals, teams and the organization. Food and Hospitality leaders will learn how to formulate a successful transition plan by employing improvement models and tools designed for the Food and Hospitality Industry.


Exporter Choices

1st Learning Outcome:
Identify the four key phases of transition (conceptualization, stabilization, standardization, transformation) and how they are linked in order to change a management strategy.   

2nd Learning Outcome:
Describe the risks and rewards of a transition and how it effects individuals, teams, and the organization.  

3rd Learning Outcome:
Formulate an integrated transition plan that takes into consideration internal and external factors that impact customer satisfaction, safety, financial outcomes and employee satisfaction.   

Learning Need Code 1:
1070 - Leadership, critical and strategic thinking

Learning Need Code 2:
7180 - Strategic planning

Learning Need Code 3:
8050 - Food distribution, service

Performance Indicator 1:
7.2.2 Develops and provides education and counseling on safe food-handling and sustainable practices to prevent and minimize contamination.

Performance Indicator 2:
13.1.7 Applies principles of food safety and sanitation in the design and purchase of equipment for production and service of food.

Performance Indicator 3:
3.1.7 Participates in the development of the organizations strategic plan, mission and vision.

Session Evaluation: