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Employees: Our Greatest Asset and our Greatest Risk
Asset and risk – nothing could be truer than when we’re talking about employee illnesses in foodservice operations and the policies and procedures put in place for reporting, restricting and excluding sick foodservice workers. As a foodservice manager, a sick employee can be your worst nightmare, with the potential to harm, sicken and even kill guests who dine at your facilities. The motto, ‘Don’t let employees come to work when they’re sick’ sounds simple – black and white – but employee illness reporting and lack of reporting is a vast grey area.
To receive CE credit, purchase the webinar in the ANFP Marketplace and complete the quiz.
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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