3-PART FINANCIAL PLANNING WEBINAR SERIES

Part 1: Finance 101

For part 1 of the webinar series, "Finance 101, Cara Marsh-Rhodes, Director of Financial Planning and Analysis and Thom Pastor, Food Services Manager, both a part of St. Charles Health System headquartered in Bend, OR. During this first webinar, Cara and Thom will take a deep dive into some of the basics of finances, including budgets, expenses, revenue, volumes, and operating ratios. Attendees will also hear how Cara and Thom have developed a successful relationship between their system’s finance and foodservice department, why it’s important to cultivate this ongoing relationship throughout the year, and how foodservice managers and supervisors should utilize their finance team to help ensure department success.

Learning Objectives: 
  1. Review and interpret financial reports at a basic level
  2. Identify common volume measures in healthcare foodservice
  3. Describe operating ratios and how they are calculated
  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - AND (through 2/21/2024) & ANFP (through 12/31/2025)
  • Type: Monthly Webinar

AHF Members: In order to watch the webinar, please sign in. 

Part 1: Course Activities

Part 2: Understanding Labor Productivity

Join us for the second part of our 3-part series "Financial Planning for Frontline Supervisors". The second part of our webinar series will focus on Understanding Labor Productivity. Join speaker Steve Cerullo the Senior Director of Hospitality Services at Geisinger Health System as he dives into labor productivity in food and nutrition services. Steve will provide attendees with foundational details on full time employees (FTEs), how to calculate FTEs from worked or paid hours, how to convert weekly schedules to worked FTEs and how best to compare productivity between shifts or operations.

Learning Objectives: 
  1. Describe FTEs
  2. Calculate FTEs from worked or paid hours
  3. Convert weekly schedule to worked FTEs
  4. Compare productivity between different shifts or operations

  • Duration: 1 hour
  • Accreditation: 1.0 CEU - AND (Through 03/30/2024) & ANFP (Through 12/31/2025)
  • Type: Monthly Webinar

AHF Members: In order to watch the webinar, please sign in. 

Part 2: Course Activities

Part 3: Foodservice Finance Management Strategies

With challenges continuing in the industry, hospitals are looking for efficiencies to lower the cost of care.   As food leaders, we need to be proactive to ensure we are good stewards of resources within our Food & Nutrition Services department.  For part 3 of this series. “Management Strategies”, Lisa Shoopman, AVP of Food & Nutrition Services for Baptist Health and Matthew Cervay, Executive Director of Culinary Operations will focus on management strategies to be more efficient with our two main resources food and labor.  We will also discuss strategies to improve the profitability of our retail operations.    

Learning Objectives:
  1. Review a healthcare foodservice operation scenario and identify three methods to better manage food cost. 
  2. Review a healthcare foodservice operation scenario and identify three methods to better manage labor cost or productivity. 
  3. Describe pricing methods in retail cafeterias and calculate sales price. 
  4. Evaluate profitability in a retail cafeteria. 
  • Duration: 1 hour
  • Accreditation: 1.0 CEU - AND (Until 04.19.2024) & ANFP (Until 04.19.2025)
  • Type: Monthly Webinar

AHF Members: In order to watch the webinar, please sign in. 

Part 3 - Course Activities

MEET THE SERIES SPEAKERS

Part 1: Finance 101 Speakers

Cara Marsh-Rhodes
St. Charles Health System
Cara is the Director of Financial Planning and Analysis at St. Charles Health System in Bend, Oregon. She has worked in healthcare finance for 20 years. Cara is passionate about making healthcare affordable and enjoys coaching leaders toward financial stewardship. She has a bachelor’s degree in accounting from the University of Oregon and is a master’s student at Boise State University, working toward a degree in Population and Health Systems Management. In her time away from work Cara enjoys cross country skiing, mountain and road biking, and adventuring with her two kids.
Thom Pastor, MBA, CDM, CRPP
St. Charles Health System
Thom has over 20 years of experience as a hospitality leader and is currently the Food Services Manager for St. Charles Hospital in Bend, Oregon. In this role, he oversees a team of leaders, supporting approximately 90 caregivers who serve more than 900k customers annually. Prior to this role, Thom served as the Nutrition Services Manager as well as the Executive Chef, at all locations within the St. Charles Health System. Thom holds a culinary arts degree, Certified Dietary Manager and Certified Food Protection Professional Certificate, bachelor’s degree in Healthcare Management, and Master of Business Administration. He has served on AHF's Board of Directors since 2017 and also volunteers with ANFP in various roles.
Bruce Thomas
Moderator
Bruce joined Geisinger in 1987 as Production Manager of Foodservices at Geisinger Medical Center and before retiring, he served has the VP of Hospitality Services, responsible for administrative oversight for Hospitality Services. Bruce is the 2011 winner of the International Food Manufacturers Association Silver Plate Award for the healthcare sector, and he received the Association for Healthcare Foodservice Lifetime Achievement Award in 2010. Additionally, he received the Alumni of the year award from the Penn State Hotel and Restaurant Society in 2011. He is a Past President of the National Association of Health Care Foodservice Managers (HFM) and was instrumental in the creation of the Association for Healthcare Foodservice (AHF).

Part 2: Understanding Labor Productivity Speakers

Steve Cerullo
Speaker, Geisinger Health System
Steve has over 25 years’ experience in the foodservice industry, 20 of which has been in healthcare at Geisinger in Pennsylvania. In his current role as Senior Director of Hospitality Services, Steve is responsible for the entire foodservice operations for 9 Acute Care Hospitals, 1 Substance Abuse Center, 1 School of Medicine, 1 Central Diet Office, 1 Surgery Center and other off campus offices. Steve oversees a team of Foodservice Leaders, over 360 FTEs, $7 million annual retail sales, 1.5 million annual patient meals and over 4 million total annual meals. Prior to this role Steve was in the hotel industry for Marriott Hotels and was owner operator of Golf Course, Banquet and Restaurant Facility in PA.  Steve has his Bachelor of Arts Degree from Penn State University.  Steve has served on the AHF Board of Directors since 2022, serves on the Foodservice Leadership Council with the International Foodservice Manufacturers Association, and the Food Spend Council for Vizient. Steve has been honored over the years with several awards including AHF Benchmarking Excellence, FERs Young Lion Award, Premier Illuminating Excellence and Premier Light in the Storm. 
Bruce Thomas
Moderator
Bruce joined Geisinger in 1987 as Production Manager of Foodservices at Geisinger Medical Center and before retiring, he served has the VP of Hospitality Services, responsible for administrative oversight for Hospitality Services. Bruce is the 2011 winner of the International Food Manufacturers Association Silver Plate Award for the healthcare sector, and he received the Association for Healthcare Foodservice Lifetime Achievement Award in 2010. Additionally, he received the Alumni of the year award from the Penn State Hotel and Restaurant Society in 2011. He is a Past President of the National Association of Health Care Foodservice Managers (HFM) and was instrumental in the creation of the Association for Healthcare Foodservice (AHF).

Part 3: Healthcare Foodservice Management Strategies

Lisa Shoopman
Speaker, Baptist Health

Lisa Shoopman, RDN is the Associate Vice President of Food & Nutrition Services for Baptist Health System KY/IN.  She provides the overall strategic direction for the Food and Clinical Nutrition service line for their nine hospital system based in Kentucky.  Lisa has a Bachelor of Science degree in Dietetics/Nutrition Fitness and Health from Purdue University.  She served on the Premier Food Committee 2019-2022.  Lisa received recognition from Premier as an Illuminating Excellence Award Finalist in 2018 and 2022 for achievements in food services.  Lisa is currently leading the strategy to transition the Baptist Health system to a self-operated model for FNS and implementing a standard technology platform system wide. 

Chef Matthew Cervay
Speaker, Baptist Health
Matthew Cervay is the Executive Director of Culinary Operations for the Baptist Health System located in Kentucky & Indiana. Matthew is responsible for guiding the overall Culinary program for the nine-hospital system. Matthew graduated from the Pennsylvania Institute of Culinary Arts. He started his career off in the Hotel/Country club segment and has spent that past 16 years in healthcare. He serves on the Premier Culinary Committee since 2015. Matthew has received multiple Premier awards over his career. Matthew is currently leading the culinary transition from contract to self-op at the Baptist Health System.
Bruce Thomas
Moderator, Geisinger Health
Bruce joined Geisinger in 1987 as Production Manager of Foodservices at Geisinger Medical Center and before retiring, he served has the VP of Hospitality Services, responsible for administrative oversight for Hospitality Services. Bruce is the 2011 winner of the International Food Manufacturers Association Silver Plate Award for the healthcare sector, and he received the Association for Healthcare Foodservice Lifetime Achievement Award in 2010. Additionally, he received the Alumni of the year award from the Penn State Hotel and Restaurant Society in 2011. He is a Past President of the National Association of Health Care Foodservice Managers (HFM) and was instrumental in the creation of the Association for Healthcare Foodservice (AHF).
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