ANFP Marketplace

When you make changes in your menu by substituting products or changing ingredients, you often sacrifice quality, consistency, and can potentially go against regulatory requirements. With today's challenges in staffing and supply chain, understand how you can use leading practice to plan out menus, keep your costs within budget, and keep residents satisfied!

Learning Objectives:

• Understand why menu cycles are planned in advance from a cost control, inventory/purchasing, and HACCP standpoint.
• Learn about regulatory requirements for menu planning.
• Discover leading practices for menu planning and making changes when necessary.
• Navigate supply chain disruptions in today's world.

Hosted by:

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All webinars are non-refundable. CE credit will be given upon successful completion of all required areas of the webinar including the quiz and evaluation form.

This course is a level II continuing competence.
View continuing competence level descriptions here.