Content Tagged: "manager"

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.

THE FOOD SYSTEM IS COMPLEX; not only does it affect the well-being of people’s lives, but also the organization itself. It encompasses the entire food chain—from operation management and personnel, to food production and consumption.

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.

In this video, you will learn about the Certifying Board for Dietary Managers (CBDM) policy for recertification and Continuing Education (CE) Audit requirements.

In this video, you will learn about the Certifying Board for Dietary Managers (CBDM) policy for credential holders who were selected for CE Audit in 2023 and were granted an extension to meet the CBDM recertification and Continuing Education (CE) Audit requirements.

This video features Deza Gilmer, CDM, CFPP, who is the Dietary Manager at Weakley County Nursing Home in Dresden, TN. She has been a member of ANFP and a CDM, CFPP since 2022.

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).

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.

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.

As a certified dietary manager, certified food protection professional you are a coach building a team-like atmosphere.

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.

In this session, Dr. Polizzi reviews the known hazards that exist for people leaders, shares the business impact of not addressing these risks, and shares established tactics that can be applied immediately to help managers and their teams flourish.

It is vital as a food service manager that you have a clear understanding of the survey process and how the level of the deficiency is assigned. This session will identify common nutrition and food service tags and provide you with tools to take back to your community to implement for survey success.

In the next few sections, we will explore the various aspects of food safety in schools—from the importance of proper handling to the role of regulations and the responsibility of stakeholders. Children are particularly vulnerable to foodborne pathogens, and an outbreak can have severe consequences. Ensuring food safety in schools is not merely a matter of providing healthy meals; it is about safeguarding the health of students and preventing foodborne illnesses.

Nutrition plays an essential role in meeting the complex physiological demands of wound healing. As a CDM, CFPP, you’re entrusted with nourishing patients through the food you provide, and thus can play a vital role on the treatment team.

BEHAVIORAL BIASES ARE SUBCONSCIOUS BELIEFS that affect your decision-making abilities. While often discussed in the context of investments, these biases can also impact management abilities – from hiring to menu decisions to leadership skills (and everything in-between). By understanding and acknowledging these biases, you can actively overcome them, leading to better decisions as a CDM, CFPP.

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.

IN THE EVENT OF NATURAL OR MAN-MADE DISASTERS, it is crucial for foodservice operations to respond in a well-organized and efficient manner, maintain safety for both employees and customers, and continue to provide essential services. 

Congratulations, Colleen Zenk, CDM, CFPP! Colleen Zenk, CDM, CFPP has touched nearly every area of ANFP and CBDM. She is known as a servant leader

Congratulations, Dori Weber! Dori Weber wears many hats. She recently moved into the dietary manager position after having been a school bus driver

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

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

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

This article addresses the idea of a “cure” vs “remission” for prediabetes and type 2 diabetes. Nutrition professionals must be able to grasp goals of “remission” and provide updated best practice recommendations in food and nutrition for positive outcomes.