Selecting Food Service Equipment

REL-ACU-0-RD125

6.00

Online Course

2019-05-01

2022-07-25

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

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.

The target audience for this course is: Level II level Dietitians; in the following settings: Acute Care Facility.

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.

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

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.