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COVID-19 Conversation Circle: Culinary
Panelists: Panelists: Rocky Dunnam, CEC, CDM, CFPP; Greg Gorgone, CDM, CFPP; Timothy Schoonmaker, MBA, CEC, CDM, CFPP
During this panel discussion, we will take a focused look at how the recent pandemic has affected our menus and other culinary concerns. This session will offer robust and focused content, highlighting the top concerns in the culinary arena related to COVID-19.
To receive CE credit, purchase the webinar in the ANFP Marketplace and complete the quiz.
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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