Senior living and healthcare foodservice leaders face the ongoing and essential challenge of effectively managing departmental expenses. Did you know that the menus you plan play a crucial role in achieving your budgetary objectives? The decisions you make in the types of food served, required labour skills, preparation time, and the necessary supplies and equipment to make it all happen will collectively dictate costs. Your menu is at the root of cost control. This session will explore four menu-related cost-control strategies and identify achievable tasks to put you on a path toward successful cost management.

The Culinary & Nutrition sessions at the convention has been approved for CSNM Continuing Education Points. Join this session to collect your CE’s!

SNM CONTINUING EDUCATION POINTS (CSNM CE Points)
The Culinary & Nutrition sessions have been approved for Canadian Society of Nutrition Management (CSNM) Continuing Education Points.
There is 1 point being offered for each Culinary & Nutrition Session attended. Please ensure to note your attendance and CSNM number on the provided sheets.