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Webinar - "Facility Assessment - Food and Nutrition Services"
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**Please note - webinars are billed at a facility rate, not individually. For one flat fee the facility may have an unlimited number of participants viewing the webinar on one computer/device (CEUs for each person will be provided through a webinar sign-in page). Please be aware that you will receive only 1 log-in credential per registration, if more than one log-in credential is needed a separate registration will need to be submitted and invoiced accordingly.

When: Friday, July 27, 2018
10:00 am
Where: Live Webinar
United States
Contact: Shauna Frank

Online registration is closed.
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MHCA Members - $55

Non-Members - $75

1.0 Administrative hour



This session will focus on the food and nutrition services portion of the facility assessment requirement. A review of areas to address during the assessment will be covered. Specific examples will be provided to illustrate why they are a concern and how they integrate into core competency training needs for the facility.


Projected Learning Outcomes/Course Objectives: At the conclusion of each session, the learner will:

1.      Identify the regulatory requirements related to the facility assessment.

2.      Identify the correlation between food and nutrition services department and other departments as they relate to facility assessment.

3.      Identify specific areas related to food and nutrition services in the facility that require assessment.

4.      Identify potential training needs related to the facility assessment.


Nichole Burnett, MS, RDN, LD Speaker Biography

Nichole Burnett is a Registered and Licensed Dietitian and a Healthcare Specialist with Graves Menu Maker Foods. In her dietetic career, Nichole has focused on both foodservice management and education. With Graves Menu Maker Foods, Nichole services customers in the states of Missouri, Kansas, Oklahoma and Arkansas providing valuable tools and resources to promote facility goals, and improve resident satisfaction and outcomes related to foodservice. Nichole graduated from the Coordinated Program in Dietetics at Kansas State University and later received her Master’s degree in Leadership Education at the University of Nebraska-Lincoln. 

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