Food & Culinary Professionals

Restaurant & Hospitality

Welcome to the Restaurant and Hospitality Subgroup of the Food and Culinary Professionals Dietetic Practice Group!

From menu labeling to farm to fork, food and nutrition issues in the restaurant and hospitality industry are more important than ever before. There is no better, or more dynamic field to be in today, and it’s up to us, with our fellow FCP members, to lead the charge!

We are always looking for new ideas and thoughts on how to enrich our communication and learn more from each other. So please bring your great insights, learnings, and questions to our EML. We’d love to hear from you!

Please review our EML guidelines - with your registration, you are agreeing that you have read them and will adhere to them.

Click here to join the subgroup and/or subscribe to the electronic mailing list (EML).

Also, be sure to visit the Restaurant/Hospitality Resources and FAQs in the subgroup section of the website.

Looking forward to sharing resources and information through this growing subgroup!

Cheryl Dolven, MS, RD
Subgroup Chair