people choose ccsf over other hospitality programs because the industry recognizes that we instill thein, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what they want

people choose ccsf over other hospitality programs because the industry recognizes that we instill the again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what they w

people choose ccsf over other hospitality programs because the industry recognizes that we instill thek ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is

people choose ccsf over other hospitality programs because the industry recognizes that we instill thec. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what

one of the major sources for work force training is ccsf that is ignored in the city affordable housing policy. thank you. operator: next speaker, please. >> caller: i couldn't agree more with the past two speakers and with supervisor mar. i want to state that -- [indiscernable] it has many opportunities or did have. they are being taken over by luxury housing. we are not going to 25 years. our objective is to preserve the rental housing we have that is reasonably affordable. we ultimately decided that our reach for the future was for a lot of senior housing projects. [indiscernable] it is between high density housing and shopping and so forth. that hasn't happened. the commercial district is taken up by expensive condos. a few units that are affordable. those would be gone. i would very much like to speak to supervisor peskin about it. i will mention the only project recently that i know of was the one that i proposed and the mayor's office of housing agreed and david baker and everybody was hot to trot. that was the project supervisor peskin tried to save by landmarking. he was no lon

i'm joining the choir of speakers in speaking of support of the pilot worth allocation to ccsf.please support this critical training and the ability to pivot c.t.e. pathways for the newly unemployed san franciscans and for those entering the workforce at this time. the work city college provides to prepare individuals to enter high demand c.t.e. pathways is critical. the demand for retraining and training and educational funding has been -- it is rising. educational funding at the state level and at city college has been falling. we have (indiscernible) and while we have free tuition, san franciscans need college course work and training pathways that can pivot and expand quickly now. we're in a bubble, so we need to meet this need. some of the possible ideas for pivot include computer training, fast-track training for those disprdisproportionately impacted without computer skills. biotech, absolutely need entry level course work to bring more students into biotech as that is an essential area of growth. health education. our students in health ed can become case investigators,

people choose ccsf over other hospitality programs because the industry recognizes that we instill the we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what th

people choose ccsf over other hospitality programs because the industry recognizes that we instill thec. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what

people choose ccsf over other hospitality programs because the industry recognizes that we instill thek ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is

for the ccsf, ccsfmea, and meamta employees, they pay $10 a month for single tier and $15 a month for family tier in the p.p.o. these employees pay no contributions for the two dental h.m.o.s that are offered. the superior court and superior court m.e.a. employees pay no contributions for dental coverage, and the active employees of the san francisco unified school district and city college of san francisco do not elect to provide dental through sfhss, so their dental occurs outside of sfhss. and all of those employees participating are offered dental plan coverage in retierr retirement, and retirees pay the full cost of each employer dental plan with no employer contribution. next slide. this page illustrates the renewal action summary that i'll be presenting today for recommended health service board action. we've focused on, for 2021 plan year, understanding how plan costs in 2019 are impacting 2021 rating actions, and you'll see the summary of changed recommendations along with the total enrolled employee and retiree members in each of the programs offered for dental through sfhss

one of the major sources for work force training is ccsf that is ignored in the city affordable housing policy. thank you. operator: next speaker, please. >> caller: i couldn't agree more with the past two speakers and with supervisor mar. i want to state that -- [indiscernable] it has many opportunities or did have. they are being taken over by luxury housing. we are not going to 25 years. our objective is to preserve the rental housing we have that is reasonably affordable. we ultimately decided that our reach for the future was for a lot of senior housing projects. [indiscernable] it is between high density housing and shopping and so forth. that hasn't happened. the commercial district is taken up by expensive condos. a few units that are affordable. those would be gone. i would very much like to speak to supervisor peskin about it. i will mention the only project recently that i know of was the one that i proposed and the mayor's office of housing agreed and david baker and everybody was hot to trot. that was the project supervisor peskin tried to save by landmarking. he was no lon