Nahum is interested in becoming a food service executive one day and is hoping to move up the ranks at the resort style hotel where he currently works. He knows that joining a professional food service organization might be helpful and is looking for one that will help him learn more about all sorts of operations, from catering to vending to retail operations, including how to engage in effective purchasing and planning. Which organization might be a good fit for Nahum?

O Society for Hospitality and Foodservice Management (SHFM)
O Institute of Food Technology (IFT)
O Research Chefs Association (RCA)
O The Association of Nutrition & Foodservice Professionals (ANFP)