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Acute Care PPDs: Food, Supplements, and Non-Food Supplies
Foodservice directors are likely already aware of their facility’s key numbers and with benchmarking studies they can compare themselves to other facilities.
ANFP’s Benchmarking Program uses a standard formula to calculate per patient day costs. The formula takes into account not only patient meals served but also calculates retail meal equivalents and raw food cost meal equivalents. Each of these areas is calculated into total meals served to arrive at a standardized industry benchmark.
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Career Reflections: Sharon Vermeer, CDM, CFPP
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Meet a Member - Leticia Marin, CDM, CFPP
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ANFP Membership Benefits Overview
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Foodservice Challenges During COVID-19
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Celebrating Pride in Foodservice Week
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Top 10 Tips for a Successful Presentation
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Career Reflections: Tom Thaman, CDM, CFPP
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The Benefits of Joining ANFP
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CMS Federal Survey Webinar Series: Food and Nutrition Services Staffing...
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CMS Federal Survey Webinar Series: Food and Nutrition Services Sanitation...
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CMS Federal Survey Webinar Series: Infection Control Deficiency Codes
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CMS Federal Survey Webinar Series: Life Safety & Disaster Preparedness...
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Median Food, Supplement, and Supply Costs
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How to Recruit and Retain Foodservice Employees
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Scaling a Recipe
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What it Means to be a CDM, CFPP
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Ideal Body Weight
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ANFP Professional Practice Standards Webinar
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About the CE Audit
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How to Pay Your Membership Dues
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Tackling the 2018 CMS Regulatory Changes Together
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Understanding Healthcare Foodservice: Skilled Care
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What it Means to Volunteer with ANFP
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Culinary Boot Camp: Cooking Tools and Fundamentals