Registered dietitians and nutrition professionals have largely held predominantly clinical roles, and may not be familiar with how to design a kitchen or select foodservice equipment. Iindustry trends have shifted towards efficiency, sustainability, and the adoption of smart technology. These issues can impact the overall success and profitability of both the foodservice department and the facility. This course will help managers plan the design and layout of an efficiently run operation. Choose the proper equipment to balance productivity and labor costs while taking into consideration their carbon footprint. The move toward a greener kitchen demands that managers effectively translate their knowledge to selection and menu development, as well as the use of marketing and technology to promote customer interaction. This course will equip learners with the knowledge of the most recent advances in the design and engineering of foodservice equipment.
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Certificates provided by accrediting body (3 Match)
Commission on Dietetic Registration
Kansas Department of Aging and Disability Services (Dietary)
Florida Council of Dietetics and Nutrition
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.
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