Selecting Foodservice Equipment  - RD125

Selecting Foodservice Equipment

by Lynne Nannen Robertson, RD, PhD, MS, BS
(4.4 / 148 ratings )

This course is credentialed for:
Dietetics/Nutrition (6.00 CPEU)


Have you wanted to move into foodservice management, but felt intimidated by the kitchen and equipment? Working in foodservice management involves more than just managing staff. The handling and preparation of food, including the equipment it is prepared on, are closely regulated to avoid foodborne illness. Learn everything you need to know to thrive as a foodservice director, including the logistics of kitchen design, writing specifications, regulatory controls, and how to properly receive and store food. You will learn about advances in the most common types of equipment, tools, and cooking methods found in the kitchen. Multiple ways to make any kitchen more sustainable and benefits of smart technology in improving efficiency and increasing revenue are also reviewed.


The goal of this course is to provide information on the selection, placement and use of foodservice equipment necessary to procure and maintain an efficient operation. After studying the information presented here, you will be able to:
  • Compare and contrast the positive and negative features of various food service facilities
  • Explain the need for adequate lighting, temperature, and ventilation
  • List four materials used in construction of equipment
  • Explain the advantages and disadvantages of each material
  • Identify the various materials used for walls, ceiling, and floors in the various food service areas
  • Analyze the pros and cons of six pieces equipment that are used in food service operations
  • Demonstrate the ability to order standard pieces of equipment
  • Describe the specifications for fabricated pieces of equipment
  • Explain the decision-making process of equipment selection based on operational needs and budget restrictions
  • State five quality standards for foodservice operations and the groups that enforce them
  • Evaluate and implement cleaning and sanitation standards used in your facility
  • Discuss four new initiatives to establish and maintain a sustainable food service operation

Accreditation Information
The course is intended for dietitians/nutritionists
Relias LLC, is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program or materials. This course is a level 2 course with suggested CDR learning codes of 8020, 8030, 8050 and performance indicators of 13.1.2, 13.1.3, 13.1.4, 13.1.5.
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # 50-1489).
This program has been approved for fulfilling the continuing education requirements of the Certifying Board for Dietary Managers (CBDM). Granting prior approval does not constitute endorsement of the program content or its program sponsor.
Dietitians/nutritionists may submit activity evaluations directly to CDR; or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.
There is no commercial support provided for this online educational activity.