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.
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
- Identify why and when you should paper or
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 I continuing competence.
To view continuing competence level descriptions, visit the