Where to start; Management in Food and Nutrition is extremely lackluster. No continuity whatsoever. The good managers see the writing on the wall and search greener pastures rapidly. It's very rare to see management members step in to fill vacancies of missing team members unless it involves cooking food or working in the cafe where the money is made. If you come in on your off day, if the moon is full and the stars are aligned, you might get a verbal "thanks". The only people in this department that recieve any sort of recognition or have their boss back them up, are dieticians and call center operators. Too many cons to list but, the biggie shall be my last: Several times a year the sewage (yes human waste) backs up into the kitchen and cafe (where the public is served). The US Food Code states that all kithen operations are to cease until everything is sanitized and inspected by local health inspectors. Doesn't happen at CRMC. Why? Because it's all about the money. Cook's preparing your food while standing in human waste! Servers standing in human waste (in the cafe where all of you eat) WHILE SERVING YOU! Bet you wouldn't eat that food knowing those facts would you? Didn't think so.
