i 6.00 Hours

Course Overview

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.

About the Course Author

Lynne Nannen Robertson, RD, PhD, LD, was president of Creative Concepts Foodservice Consulting. She has consulted and conducted seminars providing continuing education on all phases of foodservice management to dietitians and managers throughout the United States. Lynne Nannen Robertson, RD, PhD, MS, BS has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.

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Accreditation Information

Certificates provided by accrediting body (3 Match)

  • Commission on Dietetic Registration


    As a Jointly Accredited organization, Relias LLC is accredited to offer dietetic continuing education by the Commission on Dietetic Registration (CDR). The CDR is an associate member of Joint Accreditation for Interprofessional Continuing Education.

  • Kansas Department of Aging and Disability Services (Dietary)


    Approved for 6.0 continuing education clock hours for Kansas licensed dietitians by the Kansas Department of Aging and Disability. Long Term Sponsorship number LTS-D1058. This activity is approved for 6.0 contact hours.
  • Florida Council of Dietetics and Nutrition


    Florida Council of Dietetics and Nutrition (CEBroker Provider #50-290)

    This course is approved for 6.0 contact hours.

Course Details
  • Course Code:

  • Hours:

  • Type:

    Online Course
  • Release Date:

  • Expiration Date:

  • Learning Objectives:

    Analyze the pros and cons of six pieces equipment that are used in food service operations; Compare and contrast the positive and negative features of various food service facilities; Demonstrate the ability to order standard pieces of equipment; Describe the specifications for fabricated pieces of equipment; Discuss four new initiatives to establish and maintain a sustainable food service operation; Evaluate and implement cleaning and sanitation standards used in your facility; Explain the advantages and disadvantages of each material used in equipment; Explain the decision-making process of equipment selection based on operational needs and budget restrictions; Explain the need for adequate lighting, temperature, and ventilation; Identify the various materials used for walls, ceiling, and floors in the various food service areas; List four materials used in construction of equipment; State five quality standards for foodservice operations and the groups that enforce them
  • Outline:

    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.

  • Target Audience:

    The target audience for this course is: Level II level Dietitians; in the following settings: Acute Care Facility.
  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.