Food Service Leadership 2027

Leadership training for hospital food and nutrition supervisors and leads: setting and holding a standard, running and verifying a HACCP program, staffing for meal peaks with relief factor math, food cost and cost per patient day, survey readiness under CMS and the Food Code, meal quality, service recovery, and coaching. About 4.5 hours, self-paced, with a certificate of completion.

This course earns an ITC certificate of completion. It is not a food handler card, a food protection manager certificate, or the CDM/CFPP or NDTR credential, and it does not promise a job or a raise.