Content Tagged: "dining"

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.

The following tips serve as a reminder that—just like the weather—food safety demands continuous adjustments to ensure a delicious experience rather than stomach-churning illnesses.

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?

Healthcare facilities with effective nutritional programs and positive outcomes integrate practice around basic principles. This article highlights two principles to help healthcare facilities improve nutritional care and services for successful outcomes.

A food safety management system is more than just a set of policies, procedures, and processes. It is a culture of continual improvement and a commitment to putting food safety first.

This session segues into the service standards and environmental aspects of the physical dining space. It also discusses best practice recommendations for the standard dining model and what considerations/actions should be undertaken to improve the dining experience for persons living with dementia.

Congratulations, Helene Bertazzo, CDM, CFPP! Helene Bertazzo, CDM, CFPP, works for Unidine as the Director of Dining Services at Teresian House in

I SMILED FROM EAR TO EAR as I read the May 4th menu at the hospital cafeteria. I ordered the General Hux Tauntaun bowl and somehow it tasted even better than the normal General Tso Bowl that I typically order (although it was the exact same menu item). I’m not even a Star Wars fanatic and this meal made my day! I was impressed by the efforts of the cafeteria team embracing this popular “holiday” with menu branding based on the blockbuster movies. 

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.

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.

This webinar was recorded live on April 3, 2023. During this webinar, Chef Christina Bodanza, CEC, CDM, CFPP and moderator Sarah Winchell, MPA, CDM

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.

Congratulations, Amy Bollam, RDN, LP, MPS! Amy Bollam is the Vice President of Products and Training at DiningRD | Health Technologies, Inc. In her

Congratulations, Emily Chen, CDM, CFPP! Emily is the dietary manager at Kin On Rehab & Care Center, a 100-resident, community-based skilled nur

This episode features Jim Thoma, CDM, CFPP. Jim is the Dining Services Manager at Pennswood Village in Newton, PA. He has been a member of ANFP since

This episode features Rick Eggert, CDM, CFPP. Rick is the Dining Director at Heritage Square Health Care Center, a Bedrock Health Care facility in Gre

Plant-based menu options are hot in healthcare dining! View this webinar to learn how to add inspired options to your menus at hospitals, senior dinin

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

This episode features Sharon Vermeer, CDM, CFPP. Sharon is the Dining Services Manager at Orange City Area Health System and has been in the foodservi

The COVID-19 pandemic has changed the way all industries are functioning, including foodservice. 

Among many other aspects of life, the foodservice industry has had to adapt due to the COVID-19 pandemic.

This top 10 list covers the top 10 ways to enhance your dining environment and operational excellence. ANFP would like to thank DeLaine Rasmussen, MS,

This top 10 list covers the top 10 ways to enhance your dining environment and operational excellence. ANFP would like to thank Zlatko Jancic, CDM, CF

This list reviews the top 10 tips to maintain successful dining practices during COVID-19. Please note, these tips are for communities and residents t