Event Details
ANFP & Performance Foodservice Co-Sponsored Webinar - Consequences of Menu Deviations: Straying From Your Planned Menu Cycle
December 05, 2023
10:00 a.m. - 11:00 a.m. CT
1.0 GEN CE
Foodservice | Competency Level II
When you make changes in your menu by substituting products or changing ingredients, you often sacrifice quality, consistency, and can potentially go against regulatory requirements. With today's challenges in staffing and supply chain, understand how you can use leading practice to plan out menus, keep your costs within budget, and keep residents satisfied!
Learning Objectives:
Chef Timothy Schoonmaker, MBA, CEC, WCEC, CCA, CDM, CFPP, FMP, MCFE, CHESP, Realtor
Register Now
1.0 GEN CE
Foodservice | Competency Level II
When you make changes in your menu by substituting products or changing ingredients, you often sacrifice quality, consistency, and can potentially go against regulatory requirements. With today's challenges in staffing and supply chain, understand how you can use leading practice to plan out menus, keep your costs within budget, and keep residents satisfied!
Learning Objectives:
- Understand why menu cycles are planned in advance from a cost control, inventory/purchasing, and HACCP standpoint.
- Learn about regulatory requirements for menu planning.
- Discover leading practices for menu planning and making changes when necessary.
- Navigate supply chain disruptions in today's world.
Chef Timothy Schoonmaker, MBA, CEC, WCEC, CCA, CDM, CFPP, FMP, MCFE, CHESP, Realtor
Register Now