Foodservice professionals will learn how to reduce operating costs for their facilities in areas such as lighting, HVAC, food preparation equipment, sanitation, and refrigeration. This course includes a demonstration of qualified equipment by a professional chef* and a discussion on new and expanded rebates for Foodservice equipment. (Program approved by the Commission on Dietetic Registration for 3 CPEUs, Learning Need Code [LNC] 8000)

* The professional chef demonstration will not be at the South Bay Service Center in Torrance.

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