Content Tagged: "college"

MOVE OVER, MILLENNIALS. There’s a new generation entering the workforce, and that’s Gen Z. Every new generation brings fresh challenges in attracting and managing employees, but you can implement forward-thinking strategies to position yourself for success with your Gen Z staff.

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.

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.

Food can bring strong emotions and pleasure. How can we mimic these pleasant experiences for our clients? Can simply discussing comfort foods with clients provide a meaningful experience and be a part of our nutrition services and therapy? You may also be curious about the brain science surrounding this phenomenon. First, I invite you to ponder the question, What is one food or beverage that creates positive emotions for you?

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.

This episode features Sona Donayan, EdD, RDN. Sona has been an ANFP Board of Director, Director-at-Large - Industry Partner since 2020. In this episode, Sona shares her foodservice journey which includes how she got into foodservice and how she became a Professor at Glendale Community College!

Congratulations, Amarilys Saluk, CDM, CFPP! Amarilys Saluk, CDM, CFPP, was born in Puerto Rico to a very young single mother. She grew up watching

HAVE YOU EVER SAID, “We can’t make this stuff up,” meaning you can’t believe what you’re witnessing when it comes to food safety? Since Certified Food Protection Professional (CFPP) is literally part of the credential after your name, you prioritize food safety. However, food protection and safety practices are not as innate for all people. Learn from the following food safety blunders while you brainstorm how you can prevent them, or unfortunately, handle them if they occur in your operation.

This top 10 list covers the Top 10 Non-Commercial Dining Spaces. The content for this list was compiled by Milton McGowian, MBA, FMP, CDM, CFPP.