Accountability in the Food Service Department
by Instructor: Marsha Diamond

$152.00

i 12.00 CEH

Course Overview

Foodservice directors must ensure that the department is fulfilling two main roles: 1) the traditional role of serving tasty, nutritious, and appropriate meals to its primary population of residents and patients, and 2) a newer role of becoming a source of revenue for the facility by increasing the reach of the food environment to include vending and other income sources. This latter role makes the foodservice department accountable to the facility‘s administrators and board members. Many directors have entered this position from a previous role as a clinical nutrition professional (e.g., registered dietitian nutritionist; licensed dietitian; or nutrition and dietetics technician, registered). This course is necessary to bridge the gap between the clinical role and the management role. Certified dietary managers can also benefit from this course, as it covers the topics that any manager of a foodservice department addresses on a daily basis.

About the Course Author

Marsha Diamond, MA, RD, RDN, is a public speaker, writer, trainer, and business coach who provides marketing and sales expertise to individuals and foodservice businesses. She has a master's degree in foodservice business administration from New York University and a bachelor of arts degree in food and nutritional science from Queens College. Marsha Diamond has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (2 Match)

  • Commission on Dietetic Registration

    12.00HOURS

    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. CDR Credentialed Practitioners will receive 12.0 Continuing Professional Education units (CPEUs) for completion of this activity/material.

    Activity Number: 113354 Learning Need Code(s): 7000, 7080, 8070 CPE Level: Level II

    Dietitians/nutritionists may submit activity evaluations directly to CDR; QualityCPE@eatright.org, or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

    Critical Thinking Evaluation Tool
  • Florida Council of Dietetics and Nutrition

    12.00HOURS

    Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 12.0 contact hours.


Course Details

  • Course Code:

    REL-ACU-0-RD62
  • Hours:

    12.00
  • Type:

    Online Course
  • Release Date:

    2019-05-01
  • Expiration Date:

    2020-07-31
  • Learning Objectives:

    Calculate the cost of an error in the foodservice department; Determine the amount of a given food to order per serving; Elevate the food experience for all food customers served by a facility; Evaluate costs of errors and determine remediation steps; Evaluate the correct price, quantity, and quality of food to purchase ; Explain the importance of the menu and how it is integral to a successful foodservice operation; Implement work rules and procedures that improve employee productivity; Perform quality control checksPerform quality control checks; Search for and identify cost leaks in the foodservice department; Use management and employee time-saving techniques
  • Target Audience:

    The target audience for this course is: Dietitians; in the following settings: Acute Care Facility.
  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.
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