This webinar is sponsored by:
During this one-hour webinar, listen to a panel of
industry experts discuss pressing topics surrounding the COVID-19 pandemic and
its impact on non-commercial foodservice and their communities. Answers to questions surrounding reducing
costs, communal dining and sanitizing dishware will be addressed. Panelists
include: Ken Owens, CDM, CFPP, Barbara Thomsen, CDM, CFPP, RAC, QCP, Sharon
Vermeer, CDM, CFPP, and Jessica Weisbrich, RDN, LD, CDM, CFPP.
Learning
Objectives:
Upon completion of this course, the successful learner will
be able to:
- Discover key suggestions for handling budget
crunches and reduce costs
- Determine idea to recognize your staff and your
credential
- Identify why and when you should paper or
porcelain
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 I continuing competence.
View continuing competence level descriptions here.