Foodservice Productivity - RD83

Foodservice Productivity

by Lynne Nannen Robertson, RD, PhD, MS, BS
RD83
(4.3 / 94 ratings )

This course is credentialed for:
Dietetics/Nutrition (5.00 CPEU)

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Summary:

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.

Objectives:

The goal of this continuing education program is to provide dietitians and managers with information on efficient practices and procedures to assist them with improving productivity in all areas of food preparation and service. After studying the information presented here, you will be able to:
  • Define productivity and efficiency and list the principles of productivity in foodservice
  • List the five steps used in problem solving
  • Explain how to set up work areas for maximum efficiency
  • Organize equipment to increase efficiency in serving areas
  • Explain the procedures for improving storage to storeroom personnel
  • Identify the elements of an inefficient task that need to be improved
  • Identify five inefficient procedures in your facility that need to be improved
  • Evaluate the efficiency of a newly developed method
  • Test two procedures to determine the savings of time, energy and money
  • Validate the economies achieved by implementing efficient procedures
  • Organize an in-service training session to teach the principles of foodservice productivity
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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 7080, 7090, 7140, 8000, 8020, 8030, 8050, 8070, 8090 and performance indicators of 13.1.2, 13.1.5, 13.2.6, 13.3.4.
 
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: 4/27/2010
Date of Most Recent Review: 5/28/2014
Course Termination/Update Date: 5/31/2018

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:

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Sheba N - Pullman, WA  ·  Jul 13, 2017
Some of the course is dated and does not apply to what I need it for - food service in schools. I appreciated much of the information but, for example, cutting pies isn't particularly relevant to any food service today, including hospitals, nursing homes, etc.
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Jed J - Artesia, NM  ·  May 30, 2017
Very good presentation on efficiency and other food service concerns.
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Eloina E - LV, NV  ·  May 29, 2017
Beneficial to my food service management operations
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Megan V - Uniontown, OH  ·  May 08, 2017
It was a bit too specific for my purposes.
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Lisa L - Eden Prairie, MN  ·  Jan 25, 2017
Great course. I enjoyed the refresher on time and motion economy.
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+ online BOOK
Price: $97.00
CE-PRO Price: $48.50
Free Shipping
ONLINE
Price: $79.00
CE-PRO Price: $39.50