Foodservice Productivity
by Instructor: Jane Heetderks-Cox, MS, RD, LD; Instructor: Lynne Nannen Robertson, RD, PhD, MS, BS

$68.00

i 5.00 CEH

Course Overview

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.

About the Course Author

Jane Heetderks-Cox, MS, RD, LD, is a self-employed consultant dietitian and military veteran with more than 25 years of dietetics experience. Jane Heetderks-Cox, MS, RD, LD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Lynne Nannen Robertson, RD, PhD, LD, was president of Creative Concepts Foodservice Consulting. She has consulted and conducted seminars providing continuing education on all phases of foodservice management to dietitians and managers throughout the United States. Lynne Nannen Robertson, RD, PhD, MS, BS 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 (10 Match)

  • American Nurses Credentialing Center

    5.00HOURS

    Relias, LLC is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center’s Commission on Accreditation. Nurses will receive 5.0 contact hours for participating in this course.
  • California Board of Registered Nursing

    5.00HOURS

    Provider approved by the California Board of Registered Nursing, CEP# 13791 Nurses will receive 5.0 contact hours for participating in this course.
  • District of Columbia Board of Nursing

    5.00HOURS

    District of Columbia Board of Nursing Approved Continuing Education program (CE Provider #50-290). Nurses will receive 5.0 contact hours for participating in this course.
  • Florida Board of Nursing

    5.00HOURS

    Florida Board of Nursing CE Provider #: 50-290 Nurses will receive 5.0 contact hours for participating in this course.
  • Association of Nutrition and Foodservice Professionals

    5.00HOURS

    This program is approved for 5.0 hours by the Dietary Managers Association. Approval code 164141.
  • Commission on Dietetic Registration

    5.00HOURS

    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 5.0 Continuing Professional Education units (CPEUs) for completion of this activity/material.

    Activity Number: 151908 Learning Need Code(s): 7080, 7090, 7160, 8000 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

    5.00HOURS

    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 5.0 contact hours.
  • Georgia Board of Nursing

    5.00HOURS

    Georgia Board of Nursing CE Provider #: 50-290 Nurses will receive 5.0 contact hours for participating in this course.
  • South Carolina Board of Nursing

    5.00HOURS

    This program was approved by the South Carolina Board of Nursing Approved Continuing Education Program (CE provider #50-290) CE Broker Course # 20-712938
  • West Virginia Board of Registered Nursing

    5.00HOURS

    West Virginia Board of Registered Nursing (CEBroker Provider #50-290)
    Nurses will receive 5.0 contact hours for participating in this course.


Course Details

  • Course Code:

    REL-ACU-0-RD83
  • Hours:

    5.00
  • Type:

    Online Course
  • Release Date:

    2019-05-01
  • Expiration Date:

    2022-10-21
  • Learning Objectives:

    Define productivity and efficiency and list the principles of productivity in foodservice.; Discuss how industrial engineering techniques improve every area and task of food service.; Evaluate the efficiency and performance of a newly developed method.; Explain at least six ways that work areas can be set up for maximum efficiency.; Explain the procedures for improving storage.; Identify at least five inefficient procedures in a facility that can be improved.; Identify the elements of an inefficient task that need to be improved.; List the five steps used in problem solving.; Organize an in-service training session to teach the principles of foodservice productivity.; Organize equipment to increase productivity in serving areas.; Recognize various ways to evaluate success within your foodservice operation.
  • 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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