Nutrition & Foodservice Edge Magazine - November/December 2021 - 41

SK I LLED NURS ING
ACUTE CARE
Foodservice Director Weekly Allocation of
Hours/Responsibilities, Average Facility
Foodservice Director Weekly Allocation of
Hours/Responsibilities, Average Facility
20%
28%
10%
6%
14%
23%
Nutritional Charting
IDT Meetings & Care Plans
Department Schedules
Ordering Food
Production Role
Other Activities
Nutritional Charting
IDT Meetings & Care Plans
Department Schedules
in 2021, we expect that hours worked in a production role by
the foodservice director might increase in the next survey.
For 2020, the middle 50 percent of facilities reported that the
foodservice director worked between 40-50 hours per week in
both skilled nursing and acute care facilities.
Hours spent on specific types of tasks are also measured in the
benchmarking program.
In skilled nursing facilities, 20 percent of the foodservice
director's day is spent in a production role, while 23 percent is
spent on nutritional charting.
In acute care, the foodservice director spends 24 percent of their
time in a production role, with 18 percent of the time spent on
nutritional charting.
In addition to numerical data, the benchmarking program
also collects data on common foodservice and management
practices, such as types of meal delivery, training practices, who
is responsible for nutritional charting, intake assessments, meal
distribution, how often sanitation inspections are completed,
how often inventory is measured, participating in outside
Ordering Food
Production Role
Other Activities
feeding operations, retail operations and catering operations,
for example.
REG I STER TO PARTICI PATE !
Don't miss your chance to participate in the ANFP
Benchmarking Program! Registration for the next survey
will open in January 2022 on the ANFP website. ANFP
members working in skilled nursing or acute care settings are
eligible to participate in the program at no cost. CDM, CFPPs
completing at least 70 percent of the survey questions by May
15 each year receive one hour of general CE credit. Data is
housed by a third party, and no individual facility data (other
than your own) is accessible to other participants or staff.
If you have questions regarding the benchmarking program,
please call ANFP or email us at benchmark@anfponline.org. E
LeAnn Barlow, MBA is ANFP's Vice President of Strategic
Initiatives & Analytics, and Executive Director of the Nutrition
& Foodservice Education Foundation.
NUTRITION & FOODSERVICE EDGE | November-December 2021 41

Nutrition & Foodservice Edge Magazine - November/December 2021

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - November/December 2021

My Recipe for Success
Top 10 Tips & Tools to Achieve Operational Excellence
Connect Corner
Management Connection: Hosting Creative Special Events at Your Facility
Nutrition Connection: Serving Up Joy and Nutrition for the Holidays
Management Connection: Creating Positive Eating Environments
What CDM, CFPP Means to Me
10 Ways to Ensure Your Organization is Transparent and Healthy Post-Pandemic
The Power of Appreciation
Mentoring Cooks and Dietary Aides to Pursue the CDM, CFPP Credential
ANFP Benchmarking Data for Skilled Nursing and Acute Care Facilities
Message from the Chair
CDM, CFPP Spotlight
Nutrition & Foodservice Edge Magazine - November/December 2021 - Cover1
Nutrition & Foodservice Edge Magazine - November/December 2021 - Cover2
Nutrition & Foodservice Edge Magazine - November/December 2021 - 1
Nutrition & Foodservice Edge Magazine - November/December 2021 - 2
Nutrition & Foodservice Edge Magazine - November/December 2021 - 3
Nutrition & Foodservice Edge Magazine - November/December 2021 - 4
Nutrition & Foodservice Edge Magazine - November/December 2021 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - November/December 2021 - Top 10 Tips & Tools to Achieve Operational Excellence
Nutrition & Foodservice Edge Magazine - November/December 2021 - Connect Corner
Nutrition & Foodservice Edge Magazine - November/December 2021 - Management Connection: Hosting Creative Special Events at Your Facility
Nutrition & Foodservice Edge Magazine - November/December 2021 - 9
Nutrition & Foodservice Edge Magazine - November/December 2021 - 10
Nutrition & Foodservice Edge Magazine - November/December 2021 - 11
Nutrition & Foodservice Edge Magazine - November/December 2021 - 12
Nutrition & Foodservice Edge Magazine - November/December 2021 - 13
Nutrition & Foodservice Edge Magazine - November/December 2021 - 14
Nutrition & Foodservice Edge Magazine - November/December 2021 - 15
Nutrition & Foodservice Edge Magazine - November/December 2021 - Nutrition Connection: Serving Up Joy and Nutrition for the Holidays
Nutrition & Foodservice Edge Magazine - November/December 2021 - 17
Nutrition & Foodservice Edge Magazine - November/December 2021 - 18
Nutrition & Foodservice Edge Magazine - November/December 2021 - 19
Nutrition & Foodservice Edge Magazine - November/December 2021 - Management Connection: Creating Positive Eating Environments
Nutrition & Foodservice Edge Magazine - November/December 2021 - 21
Nutrition & Foodservice Edge Magazine - November/December 2021 - 22
Nutrition & Foodservice Edge Magazine - November/December 2021 - 23
Nutrition & Foodservice Edge Magazine - November/December 2021 - 24
Nutrition & Foodservice Edge Magazine - November/December 2021 - 25
Nutrition & Foodservice Edge Magazine - November/December 2021 - 26
Nutrition & Foodservice Edge Magazine - November/December 2021 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - November/December 2021 - 10 Ways to Ensure Your Organization is Transparent and Healthy Post-Pandemic
Nutrition & Foodservice Edge Magazine - November/December 2021 - 29
Nutrition & Foodservice Edge Magazine - November/December 2021 - 30
Nutrition & Foodservice Edge Magazine - November/December 2021 - 31
Nutrition & Foodservice Edge Magazine - November/December 2021 - The Power of Appreciation
Nutrition & Foodservice Edge Magazine - November/December 2021 - 33
Nutrition & Foodservice Edge Magazine - November/December 2021 - 34
Nutrition & Foodservice Edge Magazine - November/December 2021 - Mentoring Cooks and Dietary Aides to Pursue the CDM, CFPP Credential
Nutrition & Foodservice Edge Magazine - November/December 2021 - 36
Nutrition & Foodservice Edge Magazine - November/December 2021 - ANFP Benchmarking Data for Skilled Nursing and Acute Care Facilities
Nutrition & Foodservice Edge Magazine - November/December 2021 - 38
Nutrition & Foodservice Edge Magazine - November/December 2021 - 39
Nutrition & Foodservice Edge Magazine - November/December 2021 - 40
Nutrition & Foodservice Edge Magazine - November/December 2021 - 41
Nutrition & Foodservice Edge Magazine - November/December 2021 - Message from the Chair
Nutrition & Foodservice Edge Magazine - November/December 2021 - 43
Nutrition & Foodservice Edge Magazine - November/December 2021 - 44
Nutrition & Foodservice Edge Magazine - November/December 2021 - 45
Nutrition & Foodservice Edge Magazine - November/December 2021 - 46
Nutrition & Foodservice Edge Magazine - November/December 2021 - 47
Nutrition & Foodservice Edge Magazine - November/December 2021 - CDM, CFPP Spotlight
Nutrition & Foodservice Edge Magazine - November/December 2021 - Cover3
Nutrition & Foodservice Edge Magazine - November/December 2021 - Cover4
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