Food Purchasing - RD84

Food Purchasing

by Lynne Nannen Robertson, RD, PhD, MS, BS
RD84
(4.3 / 31 ratings )

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

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Summary:

Food purchasing errors cost money, but systematic planning, evaluating, and ordering can pay big dividends. This comprehensive course defines terms, specifications and quality standards, and gives specific information on planning, record-keeping, inventory control and supply. Accessing Lynne's lifetime of experience will help make your foodservice operation efficient and sustainable, no matter what financial and economic factors impact your institution. Includes: ordering meat by grade, IMPS numbers; dairy product standards; classes, grades of poultry; storing fresh produce; evaluating purchase orders; value-added product comparison; cutting costs.

Objectives:

Upon successful completion of the course, the student will be able to:
  1. Know the importance of careful evaluation of products.
  2. Understand how to place orders for the foods needed to prepare menu items.
  3. Identify the terminology that is used by those grading meat products.
  4. Understand how to order meat items using IMPS numbers.
  5. Recognize the quality standards of dairy products.
  6. Understand the kinds, classes, grades, styles and types of poultry products.
  7. Describe new items that can be used on upcoming menus.
  8. Understand the product characteristics of beverages.
  9. Identify specifications that are appropriate.
  10. Apply the information learned to the buying of menu items.
  11. Relate knowledge of products to specifications of food items.
  12. Apply the storage requirements to the handling of fresh produce.
  13. Use information to decrease cost and increase quality of a product.
  14. Examine purchase orders to be certain that they are correct in every detail.
  15. Compare two value-added items to identify the one that is more economical.
  16. Develop a new innovative system to decrease food costs.
  17. Evaluate the alternatives of proposed systems of purchasing.
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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, 7180, 8070, 8090 and performance indicators of 13.2.3, 13.2.5, 13.2.6, 13.3.3.
 
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: 8/1/2011
Date of Most Recent Review: 9/26/2012
Course Termination/Update Date: 5/31/2017

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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Randy W - Omaha, NE  ·  Mar 26, 2015
The material in this course was very informative.
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Lisa M - grants pass , OR  ·  Mar 06, 2015
Great course and content.
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Caitlyn A - Liberty, IN  ·  Mar 01, 2015
Difficult and a bit confusing at times
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Arin S - Oxford, OH  ·  Aug 07, 2014
This has a lot of info behind it. Great course
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ARLENE S - FAR ROCKAWAY, NY  ·  Jul 09, 2014
The emphasis on purchasing techniques and specifications are very important for food service directors. This knowledge will help the food service director make proper decisions and maximize good food choices.The goal should be to get the best food choices for the best price with as little waste as possible.
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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