In this time of rising costs, administrators and foodservice directors are looking at every possible way to economize without adversely affecting foodservice quality and the health and welfare of those served. Industrial engineering techniques can improve productivity in every area and task of foodservice and can contribute to making better use of human and physical resources. Many managers and employees are not familiar with engineering techniques and how they can be used to analyze the workspace to increase efficiency and to solve problems. This course will provide dietitians and managers with information on efficient procedures and practices to assist them with improving productivity in all areas of food preparation and service. Topics that are covered include discussion of the principles of productivity, the use of industrial engineering techniques to improve every area and task of food service production, motion economy, and measuring and evaluating productivity.
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Certificates provided by accrediting body (10 Match)
American Nurses Credentialing Center
California Board of Registered Nursing
District of Columbia Board of Nursing
Florida Board of Nursing
Association of Nutrition and Foodservice Professionals
Commission on Dietetic Registration
Florida Council of Dietetics and Nutrition
Georgia Board of Nursing
South Carolina Board of Nursing
West Virginia Board of Registered Nursing
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