HEALTHCARE TODAY
News and views from the Institute of Hospitality in Healthcare Ltd

Introducing the IHHC

Welcome to this first edition of a new regular column from the Institute of Hospitality in Healthcare, a non-profit organisation dedicated to improving the professionalism and quality of support services in the health and aged care industry.

The IHHC was formed in 1981 as the Victorian Hospital Catering Association and has since expanded nationally and also grown to embrace support services in aged care in addition to hospitals. Today we represent both the private and not for profit healthcare sectors, with our membership encompassing buyers and decision-makers drawn from management and/or supervisory roles within support services in any aspect of healthcare. Head chefs, cleaning supervisors, cleaning and environmental supervisors etc are all eligible for membership. 

The IHHC has a national board and state branch committees operating in SA, Qld/NSW and Victoria with sub-branches in Tasmania and WA.

As a not for profit organisation run entirely by volunteers, we rely on the support of our suppliers from both a professional and financial aspect. As such we greatly appreciate the support of those suppliers’ reps who help to raise awareness of the IHHC when they call on facilities and organisations to promote their products and services. Quite often the IHHC is mentioned by reps in conversations with their potential clients and it is in this way that the word is spread and our numbers grow.

Financial support is naturally also essential to the institute – we have a state-based system in place allowing suppliers to become Gold Supporters. In this way they are able to support the industry and assist us with providing education and further development to our members.

There are more than 45 suppliers who currently support the IHHC and they are acknowledged on our website at www.ihhc.org.au.

In addition to the activities which the IHHC undertakes on behalf of our members, we also play an important role as a representative voice for the hospitality sector in the healthcare channel on boards and steering committees. A recent example is our involvement in the development and introduction into Australia of the International Dysphagia Diet Standardisation Initiative (IDDSI), which Foodservice Rep readers may remember was highlighted at an education session at Fine Food 2019.

The IDDSI was implemented in November 2015 to develop an evidence-based framework and common terminology for texture modified foods and thickened drinks for people with dysphagia of all ages, in all care settings and all cultures, and began  

the process of developing materials and encouraging people to work together with food services and health professionals to help with uptake of the new standards.

In November 2016 the IHHC was invited to a forum to discuss the implementation of the International IDDSI standards across Australia and New Zealand. IHHC was pleased to be invited and have a voice on the steering group and worked with it until the implementation of the standards on 1 May 2019. Throughout this time we provided our members with updates and education on the IDDSI standards at forums and events as well as through our publications, and offered support as the process passed through its various stages of implementation.

The highlight of the year for IHHC members is our annual conference which was held last month in Melbourne at the Pullman on the Park hotel. The conference brings together healthcare and hospitality professionals, industry experts, suppliers and sponsors for three days of networking, insightful presentations and panel discussions and the announcement of the winners of our annual Awards for Excellence.

Melbourne’s Epworth Richmond hospital was awarded IHHC Project of the Year, with its $8m kitchen offering patients room service and a dedicated dietitian to ensure the highest standard of meals. Epworth Richmond’s Room Service Food Services Manager Noeleen Xerri also received the IHHC Leadership Award for combining excellent customer service and innovative use of technology, as did IHHC National President John Boland for his dedication to growing the IHHC nationally.

Sarah Fryer of Japara Millward Health Care at Doncaster East, Melbourne received the IHHC Values in Action Customer Service Award as well as our top honour, the Rosemary Anne Pirie Award for Excellence, which she shared with the Epworth Richmond Room Service project. Chef Parween Ramsahye was awarded the IHHC’s Brightest Star award for her work at Marist Lodge in Belmont, WA where she has demonstrated her commitment to delivering quality meals for patients.

With our 2019 conference successfully concluded, plans are already underway for the 2020 conference to be held in Perth, and in the next edition of this column we’ll feature IHHC WA State Chair Carey Bray talking about the IHHC’s presence in that state and his goals for the conference and other activities planned in the lead-up to it.