Foodservice Management Concepts: Case Studies for Food and Nutrition Professionals

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.