This course is sponsored by:
Learn the steps for improving the processes and culture of your foodservice operation.
- Learn about the operational processes needed to move to a hospitality-based foodservice operation
- Understand which pieces of equipment and tools are required to create a Culinary Culture
- Gain tips for menu planning to move toward a culinary experience for the staff and your audience
Speaker: Greg Gorgone, CDM, CFPP, FMP is the Co-Founder & Vice President at The Pineapple Academy. As a former Chef Instructor at Johnson & Wales University with over 30 years of hospitality and foodservice experience, Greg’s passion is to help his clients achieve their objectives with process improvements and culinary-driven designs. His goal is to help health care take its foodservice program to a whole new level.
Course login is valid for 1 year from date of purchase. No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.
This course is a level II continuing competence.
To view continuing competence level descriptions, visit the ANFP website.