Nutrition & Foodservice Edge Magazine - March/April 2022 - 47

by Mackenzi Butson
ANFP Marketing Coordinator
SPOTLIGHTS
CDM, CFPP
Jarvis has experienced some challenges
recently in her role. She says vendor issues
and food cost have been challenging. " I
order backup items and do more creative
items to help make up for some of it. "
With her experience in food service, Jarvis
sees industry-wide challenges and changes
on the horizon.
LAUREN JARVIS, CDM,
CFPP is the Culinary Food Service
and Nutrition Manager, CDM, CFPP at
Webb City Health and Rehab in Webb
City, Mo. She has been at the facility for
eight years and has been a CDM, CFPP
since 2018.
Jarvis decided to become a CDM, CFPP
after she started working in long-term
care and saw the benefits and joy the
foodservice team provided to these
residents. " I fell in love with it all, " she
said.
Now in her role as Culinary Food
Service and Nutrition Manager, Jarvis
is responsible for several tasks across her
department that help it run efficiently. Her
main responsibilities include monitoring
the menus, sanitation, and employees. She
also continues her education regarding
foodservice policies and procedures, while
monitoring weights, making schedules,
and conducting UDA/MDS at her facility.
" I can see a lot of changes due to the food
supply challenges, " Jarvis said. " I also
believe [the foodservice industry] will be
going back to the basics. "
To prepare for these changes and to stay
on top of the latest trends, Jarvis utilizes
not only the ANFP community and
resources for continuing education, but
The CDM, CFPPs on these
two pages are making a
difference in their facilities
and their profession.
CDM, CFPP Recognizes Industry Challenges and Leans on
ANFP and Other Communities for Support
also looks to social media communities
for insight and camaraderie.
" I get regular e-mails and watch
webinars, " she said. " I go to ANFP
conferences and receive magazines. I also
am part of a few groups on Facebook, and
they are all very beneficial. "
Despite the supply difficulties with
vendors, Jarvis keeps her head held high
TO STAY ON TOP OF THE
LATEST TRENDS, Jarvis
utilizes not only the ANFP
community and resources
for continuing education, but
also looks to social media
communities for insight and
camaraderie.
and reminds herself of her favorite part
of her job. " I love my staff and seeing
them take pride in their work. I love my
residents and meeting their needs as best
as I can. "
For those just getting started in their
foodservice careers, Jarvis advises,
" Stay organized, stay positive, and stay
consistent. "
NUTRITION & FOODSERVICE EDGE | March-April 2022 47

Nutrition & Foodservice Edge Magazine - March/April 2022

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2022

My Recipe for Success
Foodborne Illness - Revisiting the Basics
Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Are You Ready for Your Inspection?
ACE Preview
The Value of Multiple Certifications
What CDM, CFPP Means to Me
I Was in Jail Last Week: A Look at Correctional Food Service
Top 10 Tips for Effective Team Meetings & Huddles
Versatility: Making Ingredients Work for You
The Challenge of Managing Paid Time Off
Handling a Complaint or Grievance: Simple Steps to Success
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover1
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 1
Nutrition & Foodservice Edge Magazine - March/April 2022 - 2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 3
Nutrition & Foodservice Edge Magazine - March/April 2022 - 4
Nutrition & Foodservice Edge Magazine - March/April 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - Foodborne Illness - Revisiting the Basics
Nutrition & Foodservice Edge Magazine - March/April 2022 - 7
Nutrition & Foodservice Edge Magazine - March/April 2022 - 8
Nutrition & Foodservice Edge Magazine - March/April 2022 - 9
Nutrition & Foodservice Edge Magazine - March/April 2022 - Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Nutrition & Foodservice Edge Magazine - March/April 2022 - 11
Nutrition & Foodservice Edge Magazine - March/April 2022 - 12
Nutrition & Foodservice Edge Magazine - March/April 2022 - 13
Nutrition & Foodservice Edge Magazine - March/April 2022 - Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Nutrition & Foodservice Edge Magazine - March/April 2022 - 15
Nutrition & Foodservice Edge Magazine - March/April 2022 - 16
Nutrition & Foodservice Edge Magazine - March/April 2022 - 17
Nutrition & Foodservice Edge Magazine - March/April 2022 - 18
Nutrition & Foodservice Edge Magazine - March/April 2022 - 19
Nutrition & Foodservice Edge Magazine - March/April 2022 - Are You Ready for Your Inspection?
Nutrition & Foodservice Edge Magazine - March/April 2022 - 21
Nutrition & Foodservice Edge Magazine - March/April 2022 - 22
Nutrition & Foodservice Edge Magazine - March/April 2022 - 23
Nutrition & Foodservice Edge Magazine - March/April 2022 - ACE Preview
Nutrition & Foodservice Edge Magazine - March/April 2022 - 25
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Value of Multiple Certifications
Nutrition & Foodservice Edge Magazine - March/April 2022 - 27
Nutrition & Foodservice Edge Magazine - March/April 2022 - 28
Nutrition & Foodservice Edge Magazine - March/April 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - March/April 2022 - I Was in Jail Last Week: A Look at Correctional Food Service
Nutrition & Foodservice Edge Magazine - March/April 2022 - 31
Nutrition & Foodservice Edge Magazine - March/April 2022 - 32
Nutrition & Foodservice Edge Magazine - March/April 2022 - Top 10 Tips for Effective Team Meetings & Huddles
Nutrition & Foodservice Edge Magazine - March/April 2022 - Versatility: Making Ingredients Work for You
Nutrition & Foodservice Edge Magazine - March/April 2022 - 35
Nutrition & Foodservice Edge Magazine - March/April 2022 - 36
Nutrition & Foodservice Edge Magazine - March/April 2022 - 37
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Challenge of Managing Paid Time Off
Nutrition & Foodservice Edge Magazine - March/April 2022 - 39
Nutrition & Foodservice Edge Magazine - March/April 2022 - 40
Nutrition & Foodservice Edge Magazine - March/April 2022 - 41
Nutrition & Foodservice Edge Magazine - March/April 2022 - Handling a Complaint or Grievance: Simple Steps to Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - 43
Nutrition & Foodservice Edge Magazine - March/April 2022 - 44
Nutrition & Foodservice Edge Magazine - March/April 2022 - 45
Nutrition & Foodservice Edge Magazine - March/April 2022 - 46
Nutrition & Foodservice Edge Magazine - March/April 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - 48
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover3
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover4
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