Foodservice Management Concepts: Case Studies for Food and Nutrition Professionals Course

Required Reading!
Foodservice Management Concepts: Case Studies for Food and Nutrition Professionals Course
Course Expires September 2, 2028
Credits: 13.50
Accreditations: CDR, CBDM
Required Reading

Purchase this Product

Become a Member

Learn more about leadership roles in foodservice management, ways to optimize workflow and improve performance and competence with this self-study course!

This course is based on the required reading, Lessons in Foodservice Management: Case Studies for Nutrition and Dietetics Practitioners. This book focuses on foodservice management concepts as they apply to food and nutrition professionals who may work in a variety of positions in schools, colleges, hospitals, long term care facilities, and in public health settings. At the end of each chapter, a case study is presented which incorporates the key aspects of that chapter to a specific situation that a food and nutrition professional may work in.

This course is appropriate for registered dietitian nutritionists (RDNs), nutrition and dietetic technicians, registered (NDTRs), certified dietary managers (CDMs), and other professionals that are employed in a variety of nutrition and foodservice settings, including hospitals, medical centers, skilled nursing facilities, and school food operations.

Already have the book? Under “Product Options” simply choose “CPE Test Only ” to purchase the CPE Self-Study Program.

After completion of this CPE program, the participants will be able to:

  1. Consider staffing, processes, equipment and lay-out plans to optimize workflow and to ensure a safe environment.
  2. Lead and participate in departmental and organizational goal setting to align departmental goals with organizational strategic plans.
  3. Establish, communicate and measure performance expectations of staff, and make and document recommendations or required actions for improved performance and competence.
  4. Demonstrate an understanding of how individuals and groups interact within organizations.

This course is intended for: RDNs, NDTRs and CDMs

Foodservice Management Concepts: Case Studies for Food and Nutrition Professionals Course awards 13.50 CPEUs in accordance with the Commission on Dietetic Registration CPEU Approval.

CDR Activity Number: 189713    Self Study Activity Type: 741 Enduring

CDR Course Level: II

Suggested CDR Performance Indicators:

  • 14.1.6 Considers staffing, processes, equipment and lay-out plans to optimize workflow and ensures a safe environment.
  • 15.1.6 Leads and participates in departmental and organizational goal setting to align departmental goals with organizational strategic plans.
  • 15.4.6 Establishes, communicates and measures performance expectations of staff, and makes and documents recommendations or required actions for improved performance and competence.
  • 15.4.8 Demonstrates an understanding of how individuals and groups interact within organizations.

Note: Numerous other Performance Indicators may apply.

Certified Dietary Managers: Please see our Professional Approvals page for information on how to self-report your CE hours to the Certifying Board for Dietary Managers.

This self-study course includes required reading, a downloadable course document and an online exam with multiple choice, case study based questions. Upon passing the test, the learner can download and print the certificate.

Required Reading for this Course: Lessons in Foodservice Management: Case Studies for Nutrition and Dietetics Practitioners.

Disclaimer: The text associated with this course is required solely for the course taker to learn the underlying principles that will be applied in taking a case-study based exam. Neither the authors nor the publishers of the text/book have contributed to or endorsed this course.

Reviews

There are no reviews yet.

Be the first to review “Foodservice Management Concepts: Case Studies for Food and Nutrition Professionals Course”

Your email address will not be published. Required fields are marked *

Regardless of position held, every nutrition professional may benefit from the overall principles of management that are a large part of this well-balanced, excellent course.
- Foodservice Management Concepts: Case Studies for Food and Nutrition Professionals Course
Brenda Burgin Ross, MS, RDN, LDN

Popular Products