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ANFP to Host 2024 Spring Regional Meeting in Cleveland
St. Charles, IL – The Association of Nutrition & Foodservice Professionals (ANFP) will host its 2024 Spring Regional Meeting later this week in Cleveland, OH.Read The Full Article -
ANFP Celebrated Ninth Annual Member Appreciation Week
St. Charles, IL – The Association of Nutrition & Foodservice Professionals (ANFP) celebrated its ninth annual Member Appreciation Week from April 1-5, 2024.Read The Full Article -
NFEF Summer Grant Applications Now Open
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NFEF ACE Grant Now Open
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ANFP to Celebrate 33rd Annual “Pride in Foodservice Week”
St. Charles, IL – The Association of Nutrition & Foodservice Professionals (ANFP) will celebrate its 33rd annual “Pride in Foodservice Week” February 5-9, 2024.Read The Full Article -
Members of the Jobs and Careers Coalition support H.R. 6655, A Stronger Workforce for America Act
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ANFP Launches New CDM, CFPP Recognition Feature
St. Charles, IL – Beginning January 2024, ANFP will be featuring a brand new recognition feature titled, “Early Career CDM, CFPP.”Read The Full Article -
NFEF Spring Regional Meeting Grant Now Open
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Inaugural National CDM, CFPP Day of the Year Acknowledged in Congressional Record
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NFEF Spring Grant Applications Now Open
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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