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2.4: Professional Associations

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    American Culinary Association (ACF),
    American Dietetic Association (ADA),
    American Hotel and Lodging Association (AHLA),
    American Institute of Baking (AIB),
    American Institute of Wine and Food (AIWF),
    American Personal Chef Association (APCA),
    American Society for Healthcare Food Service Administrators (ASHFSA),
    Black Culinarian Alliance (BCA),
    Bread Bakers Guild of America,
    Club Managers Association of America (CMAA),
    Confrerie de la Chaine des Rotisseurs,
    Dietary Managers Association (DMA),
    Foodservice Consultants Society International (FCSI),
    Foodservice Educators Network International (FENI),
    Food Truck Operation,
    Institute of Food Technologists (IFT),
    International Association of Culinary Professionals (IACP),
    International Caterers Association,
    International Council of Cruise Lines,
    International Council on Hotel and Restaurant Institutional Education (ICHRIE),
    International Food Service Executives Association (IFSEA),
    International Foodservice Manufacturers Association (IFMA),
    International Inflight Food Service Association (IFSA),
    Les Dames d’Escoffier International,
    National Association of College and University Foodservice (NACUFS),
    National Association of Foodservice Equipment Manufacturers (NAFEM),
    National Association for the Specialty Food Trade (NASFT),
    National Food Processors Association,
    National Ice Carving Association (NICA),
    National Restaurant Association,
    National Society for Healthcare Foodservice Management (HFM),
    Research Chefs Association (RCA),
    Retailer’s Bakery Association (RBA),
    School Nutrition Association (SNA),
    Societe Culinaire Philanthropique,
    Society for Foodservice Management (SFM),
    United States Personal Chef Association (USPCA),
    Women’s Foodservice Forum (WFF),
    Women Chefs and Restaurateurs,

    This page titled 2.4: Professional Associations is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Tammy Rink & William R. Thibodeaux via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.