The Society for Foodservice Management is the pre-eminent national association serving the needs and interests of executives in the onsite foodservice industry. Our principal role is to enhance the ability of our members to achieve career and business objectives in an ethical, responsible and professional climate.
The Association for Healthcare Foodservice (AHF) is a professional society that serves as the crossroads of creativity, innovation, efficiency and well-being.
Founded in 1935, NYSRA is the oldest and most comprehensive professional organization for restaurant management in New York State. It is the place restaurant owners and managers turn to first to exchange ideas and information, participate in created problem solving, receive support and advance education and professional practices.
The North American Association of Food Equipment Manufacturers (NAFEM) is a trade association of nearly 550 foodservice equipment and supplies manufacturers providing products for food preparation, cooking, storage and table service.
Welcome to the The Manufacturers' Agents Association for the Foodservice Industry (MAFSI). MAFSI is a North American trade association of more than 2,000 sales and marketing professionals in the foodservice equipment, tabletop, supplies, and furnishings industry. MAFSI provides unique educational initiatives, promotes the value of independent manufacturers' representatives, and is the voice and advocate for our members. MAFSI ensures the rep is an unchallengeable partner to our manufacturers.
The Association of Correctional Food Service Affiliates (ACFSA) is an international non-profit organization dedicated to the professional growth of our many nation's correctional foodservice employees.
The Club Managers Association of America (CMAA) is the professional Association for managers of membership clubs. With close to 7,000 members across all classifications, our manager members run more than 3,000 country, golf, city, athletic, faculty, yacht, town and military clubs.
The electronic communication systems we enjoy the use of, is owned and operated by CMAA. As such, we are bound by the policies and procedures as governed by our National Association (CMAA). MCMA is required to report any misuses of these systems to National. CMAA will then review the reported misuse(s) and act accordingly.
The study of food is intrinsically bound to the study of the human race. Culinary Historians of New York (CHNY) was founded in 1985 to stimulate and share knowledge of the ways food has affected humans (and humans, food) since earliest times.
The Institute of Culinary Education (ICE®) is New York City's largest and most active center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 13-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management. With an in-depth global curriculum, dedicated Chef Instructors a strong record in job placements and a clear entrepreneurial focus, ICE is widely recognized by top industry organizations as a premier pathway to begin or continue a culinary career.
For more than six decades, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. The CIA has inspired excellence throughout the food world by leading the way: in the Education of students, in the Elevation of the culinary profession, through the Innovation of thought leadership, and through Collaborations on critical food and industry issues. In all these ways, the college has truly changed the way the world looks at food.
City Harvest is and always has been the New York City community’s response to hunger. We link the food industry and countless organizations, foundations, corporations and private citizens together to help feed their hungry neighbors. Each week we help feed more than 300,000 hungry men, women and children.
Citymeals-on-Wheels raises private funds to ensure no homebound elderly New Yorker will ever go a day without food or human company. Last year, our family of contributors helped us bring 1.8 million nutritious meals to 16,500 frail aged in every borough of New York City. In addition, over 1,200 volunteers collectively spent 42,000 hours visiting and delivering meals to New York’s frail aged.
Today, the FoodBank distributes 37 million pounds of food and groceries a year, ultimately serving 1,500 non-profit programs including 436 programs served by its Partner Distribution Organizations (PDOs). Through their combined efforts, they assist 900,000 low-income people in 18 of New Jersey’s 21 counties.
Fighting Hunger and touching lives, Island Harvest — Long Island’s largest hunger relief organization — serves as the bridge between those who have surplus food and those who need it. Our volunteers and staff “rescue,” or collect, good surplus food from over 800 local restaurants, caterers, farms, and other food-related businesses; and distribute it to a network of close to 570 soup kitchens, food pantries, and other places where those in need can access it. We also conduct educational programs to increase hunger awareness and inform the public how they can get involved in our mission to end hunger and reduce food waste on Long Island.