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ACE All-Year Long: Take Control of Your Food Service and Nutrition Budgets
This session was recorded in July 2020 at the 2020 ANFP Virtual Annual Conference & Expo (ACE).
Presenter: Suzan Jackovatz, RDN, LD
This session will provide you with information on strategies and skills to help better manage your budget. We will discuss spend downs and PPDs, menu planning to manage budgets, auditing diets and supplements, customer service skills to decrease waste, planning an order guide, and helping to decide which is better for your community – cooking from scratch or pre-made products.
To receive CE credit, purchase the webinar in the ANFP Marketplace and complete the quiz.
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Meet a Member: Timothy Schoonmaker, MBA, CEC, CCA, CDM, CFPP
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Career Reflections: Chef Robert McKeon, CDM, CFPP
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Board Bites: Jeffrey Wuollet, CDM, CFPP
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Meet a Member: Sarah Winchell, CDM, CFPP
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Career Reflections: Rosalind Davis, CDM, CFPP
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Top 10 Food Safety Training Tips
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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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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