Financial Webinar Series - 
Part 3: Financial 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. 
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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - AND (04/19/2024) & ANFP (Until 04/20/2025)
  • Type: Monthly Webinar
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Course Lessons


Lisa Shoopman, RDN
Assistance Vice President of FNS, Baptist Health System
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. 
Matthew Cervay
Executive Chef of Culinary Operations, Baptist Health System

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
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).