Understanding the Quality Indicator Survey Process (QIS), Quality Indicator Programs (QIP) and the processes and requirements of CMS for Food Service Operations in a Healthcare Setting 2017

Topics

• Use of 42 CFR Part 483, 483 to improve positive outcome, quality of life for residence
• Awareness of 42 CFR Part 483, 483
• Improvement of overall QIS performance within your food service operation
• Understanding, use of tools that measure year round quality that Administrators, Food Service Managers may use to hold staff accountable

Who should Attend

• New Dining Service, Dietary Managers, Food Service Managers, who have never experienced a survey
• Administrators- Who requires a better understanding of survey team approach for investigating food service operations
• Small nursing facilities whose staffs` struggles during the survey experienced
• Facilities that struggle with QSI Process in Dining Services, Healthcare settings
• Assistant Living Director`s, Food Service Managers or staff
• Anyone who desires to have a better understanding of improving QSI, Food Service, Customer Service and Sanitation issues in Healthcare setting
• Any organization that receives the Centres for Medicare & Medicaid Services (CMS) funding
• Hospital Food Service Staff
• Allied Health Professionals
• Clinical Operations Staff
• Quality Assurance, Monitors in Healthcare, Hospital settings
• Project Team Members