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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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Staffing and COVID-19
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ANFP Chapter Brand Ambassador: Increasing the Awareness of ANFP and the...
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Plant-Based Cuisine Chef Demo: Healthcare & Senior Dining
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How Foodservice Professionals Can Thrive in 2021
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Meet a Member - Milton McGowian, MBA, FMP, CDM, CFPP
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COVID-19 Live Response Q&A Webinar – April 5, 2021
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Top 10 Food Safety Issues
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ANFP Member Benefit - Real Rewards Cafe
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Chapter Best Practices: Virtual Meetings
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Career Reflections - Jacque Maxson, CDM, CFPP
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Meet a Member - Joey Rost, CDM, CFPP
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Foodservice Challenges During COVID-19 - January 2021
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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