January/February 2022 - 2

NUTR I T ION & FOODSERV I CE
CE ARTICLES
1 HOUR
CBDM Approved
CE
6 Management Connection
Go Team! Training and Motivation
for Workplace Wins
by Kristin Klinefelter, MS, RDN, LDN
Modeling your department like a sports
team may help you create a winning game
plan. Carefully drafting, training, and
coaching your employees can make your
food service " win big " and keep your team
members motivated.
12 Management Connection
Five Ways to Reduce Employee
Burnout
by Chrissy Carroll, MPH, RD
Employee burnout has long been an issue
in food service, and it's become an even
greater concern recently. Keeping your
staff energized and engaged can go a long
way towards preventing stress. Consider
the strategies presented here to combat
burnout.
18 Culinary Connection
Creating a Passion for Culinary
Excellence
by R. Andrew Braun, CDM, CFPP
Providing a safe learning environment that
offers the freedom to experiment, grow,
and make mistakes can inspire a passion for
cooking and food service, and will create
more joy within your department.
ALSO IN THIS ISSUE
5 My Recipe for Success
17 What CDM, CFPP Means to Me
23 Top 10 Ways to Motivate
Employees
40 Foundation Focus
46 CDM, CFPP Spotlights
49 Pride in Foodservice Week 2022
Pride in Foodservice Week
Celebrated
2022
Proud Dedicated
2 NUTRITION & FOODSERVICE EDGE | January-February 2022
EDGE
January-February 2022 / Volume 30 / Issue No. 01
Nutrition & Foodservice Edge®
is the premier resource for
nutrition and foodservice professionals and those aspiring to
careers in this industry. Edge is published by the Association of
Nutrition & Foodservice Professionals (ANFP).
Editor ..........................................Diane J. Everett
everett.dianej@gmail.com
Advertising Sales ................................Madhuri Carson
mcarson@ANFPonline.org
Art Direction & Design ..........................Mercy Ehrler, MA
mercy@advanceddesign-online.com
Nutrition & Foodservice Edge®
times a year.
(ISSN 21649669) is published six
©2022 by the Association of Nutrition & Foodservice
Professionals, PO Box 3610, St. Charles, IL 60174-2165.
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www.ANFPonline.org
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Printed in the U.S.A.
More ANFP news, inspiration, and
education is at www.ANFPonline.org
®
EDITORIAL ADVISORY BOARD
Richard Aanerud, CDM, CFPP
Food Service Director,
Next Level Hospitality Services,
Wilson, NC
Brock Cahoon, CEC, CDM, CFPP
Culinary Instructor,
Lehigh Career &
Technical Institute,
Schnecksville, PA
Rocky Dunnam, CEC, CCA,
WCEC, CDM, CFPP
Area Support Director,
Forefront Healthcare-Texas,
Amarillo, TX
Dana Fillmore, RD
Healthcare Customer Marketing
Manager,
Gordon Food Service,
Wyoming, MI
Ethan Headley, CDM, CFPP
System Director of Nutrition,
Cayuga Health System,
Ithaca, NY
Angela Miller, CDM, CFPP
Food Operations Director,
Augusta Correctional Center,
Craigsville, VA
Richard " Nick " Nickless,
CEC, CCA, AAC, CDM, CFPP
Chef, Supply & Services
Director,
DDSN Coastal Center,
Summerville, SC
Timothy P. O'Hara, CDM,
CFPP
Director of Food and
Nutrition Services,
Morrison Healthcare,
Statesboro, GA
Angela Revell, CDM, CFPP
Dining Services Manager,
HCR Medicare, Promedica,
Manor Care,
Dubuque, IA
http://www.ANFPonline.org http://www.ANFPonline.org
Nutrition & Foodservice Edge Magazine - January/February 2022

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - January/February 2022
