Content Tagged: "2021"

Training and development in the food and restaurant industry must be viewed in terms of a more profound concept known as workforce development. That is the only sustainable solution to the growing demand-supply gap in the industry.

ANFP members work in all kinds of settings, from long-term care to hospitals to schools, and so much more. This episode features Craig Kwolik, CDM, CFPP, who has been a member of ANFP since 2021. Hear what he loves about food service, what makes his workplace unique, and more!

Healthy People 2030 is an initiative by the U.S. Department of Health and Human Services (HHS) that includes 359 measurable, evidence-based health objectives for Americans (Healthy People 2030, 2023). Understanding the history and purpose of the Healthy People initiative can set the stage for the policy and programs you manage to keep your clients healthy.

AS A FOODSERVICE MANAGER, you’ll likely need to plan group trainings on topics like allergy awareness and nutrition guidelines. These workshops enhance knowledge and skills of employees (Grappasonni et al., 2018), positively impacting habits. Several studies have linked higher knowledge levels in nutrition, allergies, and food safety to better practices in the kitchen (Bean et al., 2019, Jianu & Goleţ, 2019, Young & Thaivalappil, 2018).

IT’S NO SECRET THAT STAFFING is one of the biggest challenges facing foodservice managers. From recruitment to retention, it can be difficult to find and keep good employees at your facility. By using strategic methods, though, you can navigate the turbulent waters of labor challenges and sail your way to better staffing.

ARTHRITIS IS A COMMON CHRONIC CONDITION that affects millions of people worldwide. But is there a secret to quelling its relentless grip? While no one food or diet cures arthritis, there are some nutrition interventions that may help alleviate symptoms, improve functioning, and support overall health.

Congratulations, Sang Hyun Park, CDM, CFPP! Sang Hyun Park, CDM, CFPP began a different foodservice career path in 2018 as the Food Category Manage

ON DECEMBER 28, 2022, the Food and Drug Administration (FDA) released the latest edition of the Food Code, which provides safety standards to mitigate the risk of foodborne illness. The code is a model that has been implemented at many state, local, and organizational levels to help regulate foodservice settings like schools, long-term care facilities, and hospitals.

ANFP members work in all kinds of settings, from long-term care to hospitals to schools, and so much more. This episode features Micheal Moore, CDM, C

The COVID-19 pandemic has had an impact on facilities across the country. ANFP surveyed members in September of 2021 to

This episode of ANFP Industry Insights reviews meal delivery, distribution and responsibilities in skilled nursing facilities. The data comes from the

The COVID-19 pandemic has had an impact on facilities across the country in terms of recruitment and retention of employees. ANFP surveyed members in

This webinar was recorded on November 10, 2021. Panelists Regina St. Clair, CDM, CFPP (GA ANFP Chapter President) and Felicia Smith, CDM,

This Chapter Best Practices took place on October 6, 2021. Learn about how to re-engage volunteers and keep them motivated and involved .

2020 forever changed us and the communities we work. Through a panel discussion and breakouts, we will reflect on lessons learned from the past year a

With the ongoing COVID-19 pandemic ANFP is continuously monitoring the effects on foodservice departments across the co

Pride in Foodservice Week is coming up! ANFP will celebrate the 30th annual Pride in Foodservice Week February 1-5, 2021. Hear what this special week