Tim Bauman has been the food and nutrition services director at Wood County Hospital in Bowling Green, Ohio for the past nineteen years. Tim received his bachelor’s degree from the University of Toledo in management and E-Commerce, graduated the dietary managers program at Owens Community college, and is a certified dietary manager. Tim was a four and a half year member of the National Board of Directors for A.S.H.F.S.A. (The American Society of Healthcare Food Service Administrators) which at the time was an affiliate of the American Hospital Association acting as webmaster, e-business advisor and chapter board liaison. He was the 1998, 1999 and 2001 recipient of the A.S.H.F.S.A. “Chip off the Bloch” award for innovation and the 2006 recipient of the Jacques Bloch award the highest industry award with ASHFSA. Tim is a Fellow of the National Center for Nutrition Leadership. Tim is a member of the Item Writer’s Committee with the Certifying Board for Dietary Managers (CBDM) which is responsible for maintaining and updating the Dietary Managers certification exam. He is a member of ASAE (American Society of Association Executives), FCSI (Food Service Consultants Society International and owner/president of Bauman Business Solutions Limited. Tim has published in several food service professional magazines including Food Service Director, Food Management, Restaurants and Institutions, the Washington Report (A.D.A.), Impact, Healthcare Food Service Trends (A.S.H.F.S.A.), HFM Innovator, Dietary Manager Magazine and assorted other publications. He coauthored a book “The Food Service Managers’ Tune-up” (ISBN 978-0-615-23327-7) published winter 2008. He currently serves as immediate past president of the State of Ohio DMA. Tim served five years as the chairman of the advisory for the College of Family and Consumer Sciences at the Bowling Green State University program for dietetics and is a board member of the Penta Vocational Food Service and Dietary Managers Certification Programs. Tim is the 2010 recipient of the AHF (American Healthcare Foodservice) Publication Award and is the first to be named for what is the top industry honor. Tim is a regular speaker at major industry seminars and workshops including the American Dietetic Association, A.S.H.F.S.A., the Dietary Managers Association (DMA), local and regional chef’s associations and where ever key topics on food service management are in demand.
• Group Purchasing Organizations
• Cafeteria Menus, Theme Dining and Promotion
• Solid Staff “No money Needed”
• The Change Process
• Equipment Trends
• Making the Modern Menu Masterpiece
• Various topics of interest.
Contact Tim at firstname.lastname@example.org
Phone: 419 340-1968
Where to find Timothy Bauman online
Food Service Department Manual - Business & Industry, Long Term and Acute Care
by Timothy Bauman
Approx. 35,440 words.
Published on August 19, 2013.
This publication may be used as a basic guide in creating a food service department manual tailored to meet the specific needs of your facility. Information may need to be changed or incorporated as federal and state laws are implemented or changed. As is concurrent with national and state regulatory each facility is ultimately responsible for all aspects of compliance. Most sections work in
The Food Service Manager's Tune-up book
by Timothy Bauman
Approx. 48,190 words.
Published on June 6, 2010.
This book is written for people who operate food services operations with direct application to nursing homes, retirement communities,hospitals, group homes, meals on wheels, senior centers, schools, colleges, business and industry and related operations. Individuals in these businesses often wake up to find that they are embarking on an career so read on to "Tune-up your operation.
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