What You Need To Know: August 2013

Published in FSD Update

Adopt-A-Ship Program Visits San Diego Navy Base

A little education and a little competition were on the deck last month at Naval Base San Diego (NBSD), when Chef Adam Weiner visited to provide training to culinary specialists at the NBSD galley and help them improve in their career field. Weiner’s stint was part of the 16-year-old Adopt-A-Ship program, which is a partnership between the American Culinary Federation and the Naval Supply Systems Command.

During Weiner’s time at the base galley he pitted the culinary specialists against each other in a best burger competition, giving them a chance to showcase their cooking abilities. “One of the things sailors look forward to the most while deployed is the next meal, and it’s important to make sure that the meals are prepared well to keep everyone’s morale high,” says Weiner, a culinary arts instructor who is active in the Center for the Advancement of Foodservice Education. 

Chief Warrant Officer Robert Favela, the base’s food service officer, says his team was excited to have their skills reviewed by an outside chef. “It’s great having these experienced chefs, who have been around the industry, take a look at how we run our business and teach ours the skills that they need to have to prepare the best meals possible and succeed in the industry,” Favela says. He adds that the burger competition was a “great opportunity” for junior personnel to show veteran sailors what they can do. 

Bill Would Give Certified Dietary Managers Props 

The House Ways & Means Committee is currently considering legislation that would require skilled nursing facilities to employ at least a certified dietary manager in order to be eligible for Medicare and Medicaid funding.

In part, the bill states: “In the case that [a nursing] facility does not employ a full-time qualified dietitian ... the director of food services shall be a certified dietary manager meeting the applicable requirements published by the Certifying Board for Dietary Managers [or] a dietetic technician, registered, meeting the applicable requirements published by the Commission on Dietetic Registration ...”

The Association of Nutrition and Foodservice Professionals (ANFP), which administers the CDM certification, has lobbied for the drafting of the bill. 

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources