CHERYL K. FRANCHI, MS, MBA, RDN, CSG, LD/N, FADA,FAND
Cheryl K. Franchi
Our beloved Cheryl Franchi is now in heaven. She died prematurely of cancer in spring of 2020.
PROFILE
* Highly motivated, outcome-oriented, award-winning health care professional with over 30 years of accomplishments in both medical nutrition therapy and food service operations.
* Strategic thinker and visionary leader who models a purposeful, proactive approach that builds organizational capability to focus on preventive rather than reactive management.
* People-oriented team player who is committed to creating an open, trusting environment to achieve positive change through effective employee empowerment.
STRENGTHS
* Medical Nutrition Therapy * Strategic Planning
* Quality Management * Project Management
* Customer Relations * Program Administration
* Financial Management * In-service Ed/Training
* Personnel Management * Public Speaking
* Licensed in New Hampshire and Massachusetts
PROFESSIONAL HONORS/DISTINCTIONS
* Distinguished Consultant Dietitian, Area VII, CD-HCF/PP, 2002
* Certified in “Serv Safe” food sanitation and safety, 2001 to present
* Outstanding Dietitian of the Year, New Hampshire, 1998
* Fellow of the American Dietetic Association,
Certified in March, 1995, in the first group of registered dietitians distinguished.
Note: awarded to 0.2% of Registered Dietitians nationwide, recognizing advanced level practice, professional achievements, expertise and excellence in practice.
* “Foodservice Director of the Year, 1990 -Northeast Region” award, ARAMARK Corp.
EDUCATION
New Hampshire College, Nashua, N.H.
M.B.A., March, 1995.
Framingham State College, Framingham, Mass.
M.S., Food and Nutrition, May, 1985.
Case Western Reserve University, Cleveland, Ohio.
B.S., Nutrition, May, 1978.
PROFESSIONAL ASSOCIATIONS
Member, The American Dietetic Association, 5/78 to Present;
Registered Dietitian, #R496993.
ADA Practice Groups: Consultant Dietitians in Health Care Facilities.
Nutrition in Complementary Care
Member, The New Hampshire Dietetic Association, 2/86 to Present;
Chair, New Hampshire Consulting Dietitans in Healthcare Facilities and Private Practice, 2008-present, 2001 to 2003.
Chair, Board of Directors – Healthcare: Acute and LongtermCare, ’95 to 2000.
Member, Program Advisory Committee for U.N.H. Dietetic Internship Program, 1995/1996, 1996/1997.
PROFESSIONAL EXPERIENCE
CONSULTANT DIETITIAN/HEALTHCARE NUTRITION SPECIALIST IN LONGTERM CARE AND ASSISTED LIVING
– RiverWoods at Exeter, Exeter, NH. 3/05 to Present, and
Temporary coverage 3/04 – 5/04 for Maternity Leave
– Pleasant Valley Nursing Center, Derry, NH. 7/09 to Present
– The Arbors of Bedford, Bedford, NH. 7/09 to present
– New Hampshire Catholic Charities, Manchester, NH. 8/00-9/05; 5/09-present
– Fairview Nursing Home, Hudson, NH. 3/08–11/08
– Salemhaven Nursing Home, Salem, NH.1/02-2/08
-Masonic Home, Manchester, NH. 11/01-11/08
– SK Properties, Boston, MA. 2002-9/05
– Hannaford Bedford Grove/Elliot Hospital, Bedford, NH. 5/03-12/03
– Fitz, Vogt and Associates, Ltd., Walpole, NH. 9/98-12/02
– The Taylor Community, Laconia,NH. 3/99-8/01
– NEDA – Rivercrest-Deaconess-Chamberlin, Concord, MA. 10/99-8/00
– Charter Behavioral Health Systems, Nashua, NH. 8/98-8/99
– Wingate at Reading, Reading, MA. 11/97-10/99
– Hospice Care, Inc., Stoneham, MA. 12/96-6/99
– Wilmington Woods Nursing Care Center, Wilmington, MA. 12/93-10/97
– Havenwood Heritage Heights, Concord, NH. 3/96-5/96
(Temporary coverage for maternity leave).
– Hillsborough County Nursing Home, Goffstown, NH. 8/95-10/95
(Temporary coverage for a maternity leave)
Provide consultation to Administration, Case Managers and Department Heads in various extended care settings (including assisted living, acute and long-term, home health and hospice) regarding planning, policy development and priority-setting based on initial and on-going evaluations of the clinical and/or food service needs. Provide consultation to allied health professionals regarding management of medical nutrition therapy, including resident care plans and case reviews. Provide in-service education and training in medical nutrition therapy and food service management to staff and residents. Ensure adequacy of therapeutic menus and monitor performance in this area. Provide dietary counseling as appropriate in accordance with physician’s orders. Organize resident dietary information for accessibility and accuracy, and maintain records and reports in accordance with the policies of the facility and accepted professional practice. Served as Nutrition Coordinator in Hannaford Bedford Grove to develop and implement nutrition activities for associates and customers, assist customers and serve as a resource the community.
REGIONAL CONSULTANT DIETITIAN
HDS Services, Northeast Region, 3/99 –3/00
Responsibilities included support, supervision, training and evaluation of unit clinical staff to ensure quality nutritional care is provided. Additionally, assure all state and federal guidelines related to resident care are incorporated into the clinical programs and are followed. Evaluate food quality, tray accuracy and meal service procedures. Conduct in-service training with foodservice, nursing and medical staff. Assist in writing and approving of menus to ensure nutritional adequacy. Assist in the development of unit policies and procedures. Monitor appropriateness of nourishments and supplements. Ensure that customer satisfaction continually improves.
COORDINATOR, NUTRITION RESOURCE CENTER
St. Joseph Hospital, Nashua, NH. 6/96-11/98
Managed all facets of the ambulatory care nutrition program. Served as institutional and community resource for consumer-oriented information. Provided nutrition counseling and education to individuals and groups in the community setting. Provided medical nutrition therapy for various diseases and disorders. Planned, developed and implemented community-based workshops/seminars.
DIRECTOR, AP4 PROGRAM AND CONSULTANT – GREATER BOSTON AREA
ARAMARK Corporation, Northeast Region 4/94-6/95
Functioning in a dual role, coordinated all facets of ARAMARK’s AP4 Program for dietetics interns, including development of practicum rotations, student selection and scheduling, monitoring and evaluation. Additionally, provided consulting services in both clinical nutrition and food service operations management to various healthcare facilities throughout the Northeast Region. Primary responsibilities focused on assessment and reorganization of existing services, and in-service education and training of managers and staff.
DIRECTOR, DINING AND NUTRITION SERVICES
Aramark Corporation, Avery Heights, Hartford, CT. 11/93-4/94
Served as Interim Director in this 400-bed retirement community and long-term care center. Responsible for the overall management of this 60-FTE department with an operating budget of $3.2 million. Coordinated and directed activities supporting decentralized dining at several points of service and at varying levels of service. Implemented enhanced computerized financial management systems to facilitate data gathering, monitoring and reporting.
DIRECTOR, FOOD AND NUTRITION SERVICES
ARAMARK Corporation, Tewksbury Hospital, Tewksbury, MA. 8/93-11/93
Served as New Unit Opening Manager in this 800-bed chronic care facility. Responsible for the overall management of this 86 FTE department, including privatization, recruitment and training of personnel; implementation of ARA’s Gerimenu system including resident profiles, menus, recipes and production sheets; implementation of ARA’s computerized inventory, ordering and financial accountability systems; implementation of ARA’s ARATEX uniform program; financial and operational management of a $3.8 million budget; administration of policies; adherence to all ARA, federal, state and local standards .
ASSISTANT DIRECTOR OF DINING SERVICES
ARAMARK Corporation, St. Joseph Hospital, Lowell, MA. 3/93-7/93
Served in a temporary relief position. Responsible for the provision of in- and out-patient clinical nutrition services through the supervision and management of 7 Clinical and Diet Office staff members, 4 Trayline Supervisors and 20 foodservice workers. Successfully prepared clinical nutrition services for JCAHO survey in May, including the development of a joint QA & I program with St. John’s Hospital. In the 4-month period, increased out-patient revenue by 75%, percent of in-patients screened by 77%, and overall patient satisfaction with meal service by 10%.
CONSULTANT/PROJECT MANAGER
ARAMARK Corporation, Maimonides Medical Center, Brooklyn, N.Y.
12/92-3/93
Oversaw trayline service area to maximize efficiency of “ready foods” assembly and delivery in this 700-bed Glat Kosher facility. Identified need for enhancement of service to patients, including accuracy of trays provided, temperature and presentation of delivered trays, and timely interaction with food service representatives to address meal-related issues.
Developed a unit-specific program, utilizing Hosts/Hostesses to integrate with and enhance the “Ready Foods” system. Coordinated activities with culinary staff, focusing on food preparation, delivery and service methods. Planned, organized, developed and guided implementation of the program. Interviewed, recruited and trained candidates; supervised implementation, monitored services and evaluated feedback.
DIRECTOR, FOOD AND NUTRITION SERVICES
ARAMARK Corporation, The University Hospital, Boston, MA. 12/89-12/92
Managed the Department of Food and Nutrition Services in this 379-bed tertiary care teaching hospital. Responsible for personnel recruitment, training, management and development of 100 staff employees (86 FTE’s) and 10 managers; the financial and operational management of a $4.2 million budget and $1.3 million in revenue via cash sales in dining pavilion and satellite cart operations; development of departmental budget and accountability methods; administration of policies; adherence to ARA, Hospital and regulatory agency safety, sanitation, infection control, security, labor, food purchasing and production standards; promotion of positive client relations through implementation of departmental TQM program. Served as Hospital Division Director of Nutrition Services, additionally overseeing the financial and operational management of the physician-run Clinical Nutrition Support Unit and it’s 4 employees ($200K budget). Computerized all food procurement, preparation, production, Diet Office, nutrition management, payroll, budget, financial and operational analysis systems. In partnership with Payette Associates, Boston, MA, evaluated space reallocation in the Dining Pavilion with the goal of expanding the servery area to facilitate enhanced traffic flow, greater flexibility in marketing and merchandising, and subsequent increase in revenue.
Served as Department liaison on many Hospital committees, including Hospital Leaders Group and Division Directors Group. Appointed to U.H. Council of Directors, and QA Resource Group. Participated on several task forces, including SEIU Managers, QI, Criteria-based performance appraisals, Operations Management, Compensation, Compensation Values, Drug Awareness.
– F.Y. 1993 Marketing Plan cited as the finest in the Northeast region, and used as a teaching tool.
– Selected as primary site for ARA AP4 program for dietetic students in the New England region.
– Distinguished as “showcase account” in the region, and selected to host site visits for existing and prospective ARA clients. – Hosted ARA 13-week Trainee Program.
– Participated in ARA sales and peer review surveys.
– Participated in ARA campus recruitment activities.
ASSISTANT DIRECTOR, PATIENT SERVICES
ARAMARK Corporation, The University Hospital, Boston, MA. 11/88-12/89
Managed the Clinical Nutrition division of the Food and Nutrition Dept. Responsible for the provision of food and clinical services through the supervision and management of 50 employees including Clinical and Diet Office staff, Diet Aides, Trayline Supervisors and Hostesses. Responsible for computerization of the Diet Office, including data gathering and input, table-building, file maintenance, trouble-shooting and training of employees; formulation and administration of clinical departmental policies; planning, development, delivery and evaluation of clinical programs; Quality Assurance program; marketing of services; in-service education programs; budget development and tracking for clinical services. Served as department representative on several Hospital committees, including General Managers, Nurse Managers, Infection Control, Discharge Planning and QA.
ASSISTANT DIRECTOR, PATIENT SERVICES
Aramark Corporation, Lawrence General Hospital, Lawrence, MA. 7/86-11/88
Managed the Clinical Nutrition division of the Dietary Dept. in this 360-bed acute care facility. Responsible for the provision of clinical nutrition services and education in the hospital and community through the supervision and management of 15 clinical personnel. Responsible for administration of policies; marketing of services; planning, development, delivery and evaluation of revenue-generating programs. Served as Dept. Liaison to the Patient Satisfaction Committee. Developed modified restaurant-style menu program for use in the New England region, including 9 variations for therapeutic diets, and production sheets. Appointed as ARA Peer Review Coordinator for Clinical Nutrition Services for the district, facilitating implementation of ARA programs, policies and procedures in all healthcare accounts.
CLINIC NUTRITIONIST
Lahey Clinic Medical Center, Burlington, MA. 6/85-7/86
Provided nutrition counseling services to ambulatory clinic patients of all age groups, with an emphasis on Diabetes, weight control, oncology, cardiovascular disease and GI disorders. Served as institutional and community resource for nutrition-oriented consumer information in this facility that averaged 1500 out-patients/day.
– Appointed as nutrition support liaison for patients in the Head and Neck Tumor Clinic.
CLINICAL DIETITIAN
Lahey Clinic Medical Center, Burlington, MA. 8/82-6/85
Performed a dual role in this 200 bed facility as follows: 20 hours/week was responsible for nutritional management of CCU and a 36-bed cardiovascular rehab. unit. Supervised 2 Diet Technicians. 20 hours/week provided nutrition counseling to ambulatory clinic patients, as detailed above.
– Authored patient education materials on various dietary modifications.
– Developed and directed several nutrition programs for employees and community, including adolescent and adult weight management groups and gastrostomy support group.
– Assisted in conducting research in Cardiology Dept. re: the effects of oat bran on serum lipid levels.
CLINICAL DIETITIAN
Newton-Wellesley Hospital, Newton, MA. 8/79-8/82
Performed a dual role in this 300-bed facility as follows: 20 hours/week was responsible for nutritional management of 1 med/surg. and 2 intensive care units including participation in the newly forming Hyperalimentation Team. Supervised 2 Diet Technicians. 20 hours/week provided nutrition counseling services in the Out-Patient Dept. for adolescents and adults.
– Authored patient and nursing education materials on various dietary modifications.
– Authored chapter for in-house text for nursing education on nutrition support of the oncology patient.
CLINICAL DIETITIAN
Salem Hospital, Salem, MA. 8/78-8/79
Responsible for the nutritional management of 1 surgical, 1 medical and 2 intensive care units. Participated as a member of the Hyperalimentation Team. Supervised 3 Diet Technicians.
– Distinguished as Oncology Nutrition Specialist; developed protocol for care of patients.
