Selecting Food Service Equipment  - RD125

Selecting Food Service Equipment

by Lynne Nannen Robertson, RD, PhD, MS, BS
(4.4 / 120 ratings )

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

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Revised September 2010. A major update of this essential course adds 20 pages of new material, including an expanded equipment specifications section, and new chapters on solar energy and "green" technology. Learn how to equip a modern kitchen with cost effectiveness, energy efficiency and ergonomic sophistication. This nuts-and-bolts course offers common sense solutions to preparation, serving and storage problems.


Upon successful completion of this course, the student will be able to:

  1. Recognize and explain good and bad features of various food service facilities
  2. Explain the need for adequate lighting, temperature and ventilation
  3. Describe the kinds of electrical outlets and the use of each
  4. List the materials used in construction of equipment
  5. Explain the advantages and disadvantages of each material
  6. Identify the various materials used for walls, ceiling and floors in the various foodservice areas
  7. List the members of the foodservice planning team
  8. Understand the duties and responsibilities of each member of the foodservice planning team
  9. Explain the procedures for purchasing equipment
  10. Understand the groups of equipment that are used in foodservice operations
  11. Demonstrate the ability to order standard pieces of equipment
  12. Understand the specifications for fabricated pieces of equipment
  13. Explain the decision making process of equipment selection based on operational needs and budget restrictions
  14. Know the quality standards and the groups that enforce them
  15. Evaluate the current trends in the planning of foodservice facilities
Course content may take a few minutes to display fully.

Accreditation Information
The course is intended for nutrition professionals
OnCourse Learning is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). 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, 13.1.7. 
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 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.

Course Originally Released on: 9/1/2010
Date of Most Recent Review: 10/1/2012
Course Termination/Update Date: 9/30/2018

Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. OnCourse Learning guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.


For Florida professionals:

If this course is approved by the Florida Council of Dietetics and Nutrition, this course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

It is now required that all CE is completed and reported to CE Broker before you renew your license. When you complete continuing education with us, OnCourse Learning will report your hours for you.

Read more about the new license renewal process at and claim your free Basic Account in CE Broker to see what has already been reported for you.

Please check the licenses/certifications section under my account (after logging in) to make sure you have entered a valid FL license number. This information is required for correct reporting of your course completions to CE Broker.

Reports to CE Broker

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Alberta S - Dayton, OH  ·  Sep 24, 2018
This course help determine the type of food service facility I want to provide and the type of menu to be served based on the cost of specific equipment required and environmental rules/regulations and policies.
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Tami R - Troy, OH  ·  Apr 28, 2018
Good course overall. Lots of information about selecting the right foodservice equipment for your facility.
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Joni S - Boys Town, NE  ·  Apr 28, 2018
Excellent resource if you are designing kitchen spaces.
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Kimberlee B - Monument, CO  ·  Feb 25, 2018
had a lot of great information about a variety of equipment i enjoyed reading
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Julie M - Spokane, WA  ·  Feb 28, 2017
good detail, well presented
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+ online BOOK
Price: $107.00
CE-PRO Price: $53.50
Free Shipping
Price: $89.00
CE-PRO Price: $44.50