Bob Mulder, Manager, Services Dept.

The VHVG Food and Hospitality Management was founded in 1983 and began as a association for food and hospitality managers in the healthcare industry. The VHVG can represent healthcare institutions from all categories as well as educational institutions, so-called external catering and Defense and Justice Departments. The VHVG is active nationally as well as internationally and has joined HCI, a worldwide association for the catering and hospitality industry in the healthcare sector. The VHVG Food & Hospitality Management is dedicated to provide her members, where possible, with the most relevant information regarding our profession. In order to achieve this goal the VHVG organizes themed meetings, symposiums, congresses, work visits and study trips. Within these activities the VHVG Food & Hospitality Management tries to focus as much as possible on different topics from the fast-growing profession of F&H Manager. Therefore we invite well-known names from the profession to give their vision on current topics and give a more in-depth view on new developments and technologies.
The VHVG has become a well-established name with government offices, educational institutions, professional associations, and business owners. They regularly rely on the VHVG and her members to share knowledge and experience in a variety of settings.The VHVG Food & Hospitality Management is easily accessible for professionals from the F&H industry, a very active association and proud of her independence. The VHVG Food & Hospitality Management has a beautiful website (www.vhvg.nl) with, in the members area, a wealth of information such as reports, product reviews, and research results. Furthermore there is a discussion and members forum for the exchange of knowledge and information, all meant to support the F&H Manager in his or her daily activities.

Kevan Wallace

The Association was founded in 1948, and celebrated its 50th Anniversary in 1998. It is a national organisation with branches in England, Scotland, Wales and Northern Ireland.

The aims and objectives of the Association are the promotion and improvement of the standards of catering in hospitals and healthcare establishments in Great Britain, Northern Ireland and elsewhere; the education and training of persons in health care catering services, and the provision and improvement of the professional interests and status of those engaged in health care catering services.

There are 17 branches nationally which are geographically based in order to facilitate the establishment of easier communication networks. Branch activities include formal meetings, seminars and study days with guest speakers, catering supplier’s demonstrations and exhibitions and social events.

National events are also held such as competitions,study days and cookery competitions and the highlight of the Associations year is our National Conference.

There are several grades of membership with the principal grade (FULL) being for persons actively involved in NHS catering management. There is also associate membership and a patronage scheme.

The Association has a membership of over 400 and a large proportion of members are actively involved in managing a range of other non clinical support services.

Heather Truber

The Canadian Food Service Supervisors’ Association was originally formed in 1965. The Association’s main objective was to ensure high standards of training for its members, and to ensure quality food service to the public. In 1991, the membership voted to change the name to The Canadian Society of Nutrition Management, to enhance recognition and understanding of the profession. The Executive and the Board of Directors conduct the Society’s business. Nominations of officers for the following year are presented and elections are held at the annual meeting each spring.

The CSNM Member
A Nutrition Manager is a technically skilled person who is eligible for membership in The Canadian Society of Nutrition Management (CSNM). Position titles may include a combination of the following terms: Food service / dietary / dietetic / dietetique and supervisor / technologist / technician / technician. This individual is part of the nutrition management team and is constantly involved with the day-to-day operation of the food and nutrition/dietary department. He/she provides the much needed link between administrative and foodservice personnel. The role of this manager is to incorporate education and experience in co-ordinating and supervising operations of the foodservice department; to provide quality, economical meal service, and direct patient/client care. A qualified CSNM member is trained in problem solving and is capable of quick and accurate decisions. There is a need for professional nutrition management. Every organization requires continuing leadership and direct supervision by trained personnel. This is the only answer for an efficient, well run, quality controlled department in any organization – - whether it be hospital, institution, or industry. Increasing demands in the delivery of foodservice have led to the employment of members of the Canadian Society of Nutrition Management in many phases of the health care and food service industries. The emphasis on cost control, quality assurance, accreditation, and safe food handling requires the qualifications of a member of the Canadian Society of Nutrition Management.

Areas of Opportunity and Practice

• Health care facilities – acute, chronic, rehabilitation, and long-term care – food service management – food production – therapeutics – purchasing – cafeteria/catering manager
• Commercial catering services
• Government agencies
• Colleges, schools, and universities
• Hospitality industry
• Consulting services
• Private practice
• Public/community health and nutrition
• Research

Training
A member of the Canadian Society of Nutrition Management has received training in many areas including:

• Staffing, scheduling, hiring, disciplining
• Accounting and budgeting/payroll
• Purchasing and costing
• Computer operation
• Personnel management, job descriptions, orientation
• Work methods
• Menu planning
• Diet therapy/nutrition competence
• Quantity food production, recipe testing
• Portion quantity, portion control
• Sanitation and safety
• In-service education/communication
• Quality assurance/customer service

Karin Liden, Manager of Food & Nutrition Dept.

The association was formed in 1921 and has 1200 members. Common to all members is that they work in the area of diet and nutrition, such as catering in the public and private management, nutrition counseling and nutrition therapy.

General meeting is held every other year and is the highest decision making body of the association. At the meeting decides the activities and financial framework for food and nutrition over the next two years.

Kost och Näring is supporting the members in their professional role through   fellowship, knowledge communication and development. By union work will the association strengthen the position of the members at the workplace.

Kost och Näring will contribute to a holistic view of man and the environment in which the relationship between diet and health developed by the link between science and practical application.

Kost och Näring will work for the professional development globally through membership and active involvement in international associations.

The association has a membership magazine “Näringsvärt” which is published six times/year.
(Website address http://www.kostochnaring.se)

Dr. Antonio Villarino - President

The Spanish Society of Dietetics and Food Science (SEDCA.) is a non-profit organization formed by professionals and people interested in Food Science, Dietetics and Nutrition, today more than 500 members in all Spain..

As an association, the main feature of the SEDCA is multidisciplinary, embracing as essential inputs, in particular field, perform the various professionals who work in them: pharmacists, physicians, veterinarians, chemists, biologists, nurses, dietitians, etc.. The vision care and public health is a constant to all our activities.

SEDCA manage the 30 years old Journal “Nutrición clínica y dietética hospitalaria”, one of the mains publications about nutrition in spanish.

In short, SEDCA. is a scientific society which seeks to improve and enrich the food knowledge, help to promote a healthy and adequate feeding and inform consumers about food and nutrition issues.

The first Annapurna Exchange took place May 10 - 21, 2010 between the Netherlands and the United States.   See participants’ recaps below.

It will be up to each individual to seek funding from their Trust/Hospital or Organization employer to fund their participation in this program.

Resources

2010 Participant Recaps:
Sean Carey, Director of Culinary Services
Monique Vander Giessen, Facilities Service Manager

Kevan Wallace

Kevan Wallace, National Chairman of The Hospital Caterers Association, is the Assistant Hotel Services Manager – Catering at Frimley Park NHS Foundation Trust in Surrey. 

Kevan has worked in the hospitality sector for over 39 years, starting out in hotel management. He then transferred to working in contract catering, working at a wide range of organisations. For the past 18 years, he has worked in the NHS, starting at Guys Hospital working on the pilot for Good Food at Guys, he then went on to join Frimley Park Hospital in August 1996. Passionately committed to hospitality and catering, Kevan studied for Foundation Degree in Hospitality Management which added to his understanding of the more commercial aspects of catering within the hospital environment. 

He joined the Hospital Caterers Association (HCA) in June 1999 and has always been an active member of the South West Thames Branch, taking on the role of Branch Chairman and Conference Secretary to the National Conference 2005. He then went on to be Branch representative at Council this gave him experience of being more involved in the Association before taking on the role of National Vice Chairman in 2007 progressing to the role of National Chairman in April 2009. 

He is a great believer in the best possible food for patients as part of their care programme. Food must be nutritional, appetising as well as tasting good the Better Hospital Food programme raised the public’s awareness of the importance of hospital meals and its contribution to patient recovery and well being. Other areas of public concern have increased with initiatives such as Protected Meal Times, Improving Nutritional Care, Tackling Obesity and more recently Sustainable Food in Hospitals.

 Outside work, Kevan’s life revolves around home and family interests – he’s a keen gardener and DIY enthusiast, a hobby that has recently expanded into renovating an old stone house in France.

Heather Truber

Heather Truber is a Food and Nutrition Manager with many years of experience in health care food service management. She is a graduate of the SAIT Food and Nutrition Management program in Calgary, Alberta. She has also completed a certificate in Health Care Administration from the University of Saskatchewan. Most recently, Heather worked for many years with Carewest in Calgary as Manager of Food Services and Logistics. In June 2009 Heather assumed the position of Director, Patient Food Service South with Alberta Health Services. In this new role Heather develops and manages key accountabilities for the sites in her area of responsibility and ensures staff and operations are meeting established performance targets. “Every day will be different and I have the opportunity to collaborate with a large group of food service professionals in the province to provide the highest quality, customer focused food service we can. That is a challenge that is hard not to get excited about!”

Heather has a keen interest in food services planning and has had the opportunity to be involved in a number of new building projects. She is committed to the health care food service profession through her involvement with the Alberta Society of Nutrition Management; the Canadian Society of Nutrition Management and her commitment to training and mentoring of new graduates. She has been extensively involved in the development of legislation related to health care food service and nutrition standards in both British Columbia and Alberta.

Away from Nutrition Management Heather is married and has two sons, aged twelve and sixteen. She is a typical sports Mom supporting the boys in all of their endeavours and is the official score keeper at both the baseball and hockey games!

Bob Mulder

Facility manager & Crisis coordinator,
Franciscus Hospital (474 beds) Roosendaal,
the Netherlands.

 A 35-year experience in healthcare services as well in the Hotel business and catering industry. Worked in all categories in healthcare: general hospitals; nursing homes; elderly care; psychiatric hospital, university hospital.  Active in the VHVG Food & Hospitality Management for over 20 years, including 18 years board membership and 12 year presidency. Responsible for all international relations and initiator (together with Miguel Herrera from the Spanish AEHH) of the European Federation for Foodservice managers in healthcare (now HCI). Member HCI board of Directors.

Educational experiences: Hotel management; Facility management; International Hospital management. Major Incident management.