Selecting Foodservice Equipment  - RD125

Selecting Foodservice Equipment

by Lynne Nannen Robertson, RD, PhD, MS, BS
RD125
(4.4 / 130 ratings )

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

ONLINE
Price: $89.00
CE-PRO Price: $44.50

Summary:

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.

Objectives:

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.

Course Originally Released on: 9/1/2010
Date of Most Recent Review: 7/25/2019
Course Termination/Update Date: 7/25/2022

Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. Relias LLC 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 AreYouRenewalReady.com 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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Lisa C - Titusville, FL  ·  Apr 19, 2019
Great information that is very easy to understand.
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Catherine R - Star Lake, NY  ·  Feb 17, 2019
Coming from a small critical access hospital I found learning about all the different types of equipment very interesting.
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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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ONLINE
Price: $89.00
CE-PRO Price: $44.50