Have Breakfast wtih Fred

Fred Smith, Sr. was known as a man of great integrity, strength, insight, and thought. This website is his legacy for leaders who follow behind, wanting to be men and women of wisdom. His lifetime friends included evangelist Billy Graham among many other business and ministry leaders. He was known as mentor and friend to men such as Zig Ziglar, Ramesh Richard, Steve Brown, and Ken Blanchard.

Fred’s influence through speaking, mentoring, writing, and consulting impacted men and women worldwide. As an inaugural contributor to Leadership Journal, he mentored a generation of pastors and ministry leaders — and continues to do so through his archived writings. In his late 80s he continued mentoring through www.breakfastwithfred.com, reaching an international audience.

He and Mary Alice were married for 67 years before her death in 2004. They were the parents of three adult children, six grandchildren, and six great-grandchildren. At the age of 92, Fred passed away on August 17, 2007.

Summary:

Recommendations:

1. Sites should have an alternate plan for food service during times of disaster and service disruption.
2. Secure alternative sources of food from restaurants or grocery stores, delis, etc. when supplies are not available or kitchen is not functional. Should have sample menu available that generally meets nutritional requirements. 
3. Consider alternative cooking and dining facilities as appropriate. 
4. Be sure to have contract or MOU for all outside services and resources as appropriate. 
5. Plan cold food items to be used when no gas and/or electric is available or when adequate staff are not available to provide for routine food service.
6. Use disposable dinnerware and utensils to avoid need for dishwashing when limited staff or when water is in short supply.
7. Have plan for washing and sanitizing hands when no running water available.
8. During power interruption, keep cooling and freezing units closed as much as possible. Use up what you can from refrigerated foods first, then from freezer as items thaw out. Use shelf-stable foods later when possible. Keep jugs or bottles of ice in freezer if space is available. The ice improves the efficiency of the freezer, keeps things colder longer when electricity is off and provides another source of fresh water.
9. Keep barbeque grill with gas or briquettes and lighter fluid for cooking outdoors as appropriate. Keep at least one full backup propane tank for gas barbeques.  
10. Keep supply of water available and replace periodically (i.e. 5-gallon jugs). Consider hot water tank contains potable supply of water when needed. Pool, pond and other water may be used to flush toilets.
11. Have generator available with portable gas can. Remember, if you are out of power, so are service stations rendering them unable to pump gas. Remember gas that may be available in vehicles. May want to keep siphon hose to get fuel from tank. Should include having a knowledge of the hourly fuel consumption of the generator, which can be found in the instruction book or on line by Googling the make and model of the generator. Plan electrical needs in house as it relates to fuel per hour consumption of the generator.  

 HDM

1. Provide box of shelf-stable foods to HDM clients to keep in case of emergencies and unable to receive food supplies. Have set place to keep shelf-stable food in their home and replace every 6 months or year – have them use up what is being replaced.
2. Anticipate disasters such as storms by providing meals in advance to HDM clients so deliveries are not needed for several days. Keep aware of weather forecasts. A good way to remain aware is to post unusual weather forecasts or conditions at the senior facility for all to see.

Miscellaneous

1. Maintain emergency phone tree and update information on a routine basis.
2. Coordinate with community emergency services and resources.
3. Have alternate plan for communication when no electricity, internet, land phones, cell phones, etc.
4. Participant information: Be sure hard copies of information are available in case web access not accessible.
5. Have a plan for how to manage the kitchen and facility during a disaster. Consider who will and will not be allowed to use the kitchen and equipment; how to manage traffic in some areas of the kitchen open to non-food service staff and/or volunteers; and who will be served under a variety of circumstances. May need to secure support from municipalities, community organizations and emergency service providers.

Sample Menu

It is helpful to do surveys periodically to evaluate the effectiveness of the education being provided.

Sample survey form   used for Senior Nutritoin Programs. 

Sample survey summary form  that includes calculations. 

As a consultant you will be expected me meet the needs of your customers in a timely and efficient manner. But who are your customers?

• patients
• family members
• healthcare workers
• doctors
• administrators
• account payable or finance department staff
• colleagues
• others inquiring about your services
• and any number of others that you will come in contact with, talk to and negotiate with   
• In many ways you have to also consider your own family and personal relationships in the same way since work can often comingle with personal time 

I like to tell the story about a job I had as a clinical dietitian in a small rural hospital. As I would arrive on the medical unit I usually had a plan of what I wanted to accomplish. Most of the time I also was approached by one nurse or another informing me of a concern they had about a patient that needed help, was not doing well or that had complaints that they were not able to address satisfactorily. You might guess that my first task was always to jump right in and check out the patient they told me about.

As a consultant you are usually left to do a multitude of tasks, but the ones to focus on immediately are the ones others are also paying most attention to. They see that you care about what they say and you value their judgment as a professional. Being a willing partner is what they value most.

The following are some god resources for improving customer service:

• There are certain customer service skills  that every employee must master if they are forward-facing with customers.
• The Ten Commandments of Customer Service
• My favorite – Give Them The Pickle! (You Tube Video)

Welcome to theCommunity Health Workers (CHW) Toolkit . It’s designed to help you evaluate opportunities for developing a CHW program and provide resources and best practices developed by successful CHW programs. The toolkit is made up of several modules. Each concentrates on different aspects of CHW programs. Modules also include resources for you to use in developing a program for your area. 

Promotores  are neighbors, moms, dads, children, youth and members of our communities who believe in helping and including others to be part of the solution to create healthier places for all. Our promotores are as young as 6 and as old as 76. They are Latino Health Access employees or volunteers with a special gift of creating enduring relationships with neighbors and participants in the many activities we offer. They gain the trust of the community and engage residents to create a synergy that comes with inclusion and participation.

Preparing food for large crowds can be tricky. Measurements don’t always calculate out well so having food guides or recipe books specifically designed for bulk food preparation can be invaluable.

An ol’ reliable recipe book called Food for 50  is one f the best.

Check out Common Foods to Serve Fifity.