Food service managers must find efficient solutions to the obstacles and challenges faced each day in the ongoing effort to contain the costs of food service while maintaining customer satisfaction. Keeping up with the changes and applying basic foodservice cost-containment principles aren’t skills that all managers have, but are skills needed to be successful in this changing environment. With the implementation of the Affordable Care Act, foodservice operations have been affected. This course will provide foodservice manager the skills they need to evaluate their foodservice operation, to facilitate necessary changes to improve operations, and to identify new areas of revenue to fund additional improvements to ensure patients and employees are satisfied with the food served.
The goal of this foodservice cost-containment course is to help foodservice managers find efficient solutions to the obstacles and challenges of containing the cost of foodservice while maintaining customer satisfaction. After studying the information presented here, you will be able to: Name two chief areas where costs of foodservice can be contained
- Explain how proper menu planning can help reduce foodservice costs
- Explain why menu mix, weather, calendar and other seemingly nonrelated events can affect foodservice costs
- Explain the pros and cons of the various levels of “convenience” food products, including eight factors affecting the choice of such food products
- List and discuss four methods to evaluate execution of the overall menu plan
- Discuss how market conditions can be used to reduce overall food costs
- Explain how the shelf life of fruit, meat, vegetables, seafood, poultry, eggs, dairy products and staples should be evaluated in purchasing decisions
- Explain the process of food irradiation, list its benefits and state the concerns and arguments of those opposed to it
- Explain the basic principles of foodservice accounting
- Discuss storage needs and requirements for meat, seafood, poultry, eggs, milk, cheese, fruits and vegetables
- List eight ways to reduce pilferage
- Explain how to construct and evaluate yield tests
- Discuss the benefits of recipe standardization, and the principles and practices of recipe expansion and reduction
- Explain why portion control is vital to controlling foodservice costs
- Explain the principles of HACCP and how to set up a HACCP flow diagram
- List and discuss ways foodservice departments can supplement their income
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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 7080, 7090, 7140, 7180, 8020, 8040, 8050, 8060, 8070, 8090 and performance indicators of 4.1.1, 4.1.2, 4.2.1, 4.2.6, 13.2.3, 13.2.5, 13.2.6, 13.3.1, 13.3.4, 13.3.5.
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.
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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:
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