Content Tagged: "profession"

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.

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.

This episode features Penny Settle, CDM, CFPP. Penny has been a member of ANFP and a CDM, CFPP since 1995. In this episode, Penny shares her career journey, her advice for foodservice professionals, why she chooses to volunteer, and so much 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).

Staffing continues to be a challenge for foodservice professionals no matter the setting. Four industry professionals discuss their experience in the staffing areas of recruitment, onboarding, and retention.

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.

This webinar was recorded live on October 23, 2023.  Season's Greetings and Happy Hollandaise! Hear from the American Culinary Federation

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.

The Association of Nutrition & Foodservice Professionals is a national not-for-profit association dedicated to the practice of providing nutritional care through foodservice management. In this video, we will learn about ANFP's history, vision, mission, and what its members do.

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

Congratulations, Kristine Smith, RD! Kristine Smith is a registered dietitian and Senior Director of Nutrition Services at Neighborhood House Assoc

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. 

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.

Learn why Sarah Winchell, CDM, CFPP volunteers with ANFP, what her role as Director at Large - Young Professional is responsible for, and what she does for fun outside of work and volunteering!

AS YOU ARE SITTING DOWN TO READ THIS ARTICLE, do you have your favorite beverage in hand? If not, please go grab one, or at least bring your favorite beverage to mind. Now that you have your beverage in hand or mind, take a moment to think about why it is your personal favorite.

This webinar details the CBDM Continuing Competence Initiative and explains why this initiative is important for you as a foodservice professional. Yo

MALNUTRITION CONTINUES TO BE A CRITICAL PUBLIC HEALTH AND HEALTH EQUITY ISSUE with malnutrition and its risk affecting 20-50 percent of hospitalized patients. Social risk factors and existing chronic conditions increase malnutrition risk, overly burdening vulnerable populations.