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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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Board Bites: Richard Hoelzel, CDM, CFPP, FMP
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Career Reflections: Kristi Salisbury, RD, CDM, CFPP
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Meet a Member: Caryn Elam, CDM, CFPP
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Labor Survey – Labor Trends Data
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Board Bites: Ken Hanson, CPM, CDM, CFPP
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ChefsForum: Top Tips for Boosting Flavor Through Sensory Analysis
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Meet a Member: Toni Skaggs, CDM, CFPP
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Career Reflections: Louvene White, CDM, CFPP
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MAW 2022 - Happy Member Appreciation Week from the Industry Advisory Counci...
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MAW 2022 - Happy Member Appreciation Week from the NFEF Board of Trustees!
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MAW 2022 - Happy Member Appreciation Week from the ANFP Staff!
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MAW 2022 - Happy Member Appreciation Week from the CBDM Board!
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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