Foodservice Cost Containment
by Instructor: Lynne Nannen Robertson, RD, PhD, MS, BS
Credentialed for: Nutrition/Dietitian CEU |


i 6.00 CEH

Course Overview

Food service managers must find efficient solutions to the obstacles and challenges faced each day in the ongoing effort to contain the costs of food service while maintaining customer satisfaction. Keeping up with the changes and applying basic foodservice cost-containment principles aren‘t skills that all managers have, but are skills needed to be successful in this changing environment. With the implementation of the Affordable Care Act, foodservice operations have been affected. This course will provide foodservice manager the skills they need to evaluate their foodservice operation, to facilitate necessary changes to improve operations, and to identify new areas of revenue to fund additional improvements to ensure patients and employees are satisfied with the food served.

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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Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (2 Match)

  • Commission on Dietetic Registration


    Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials. CDR Credentialed Practitioners will receive 6.0 Continuing Professional Education units (CPEUs) for completion of this activity/material.

    Activity Number: 113387 Learning Need Code(s): 7080, 7090, 7180, 8070 CPE Level: Level II

    Dietitians/nutritionists may submit activity evaluations directly to CDR;, or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

    Critical Thinking Evaluation Tool
  • Florida Council of Dietetics and Nutrition


    Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, 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:

    Discuss how market conditions can be used to reduce overall food costs; Discuss storage needs and requirements for meat, seafood, poultry, eggs, milk, cheese, fruits and vegetables; Discuss the benefits of recipe standardization, and the principles and practices of recipe expansion and reduction; Explain how proper menu planning can help reduce foodservice costs; Explain how the shelf life of fruit, meat, vegetables, seafood, poultry, eggs, dairy products and staples should be evaluated in purchasing decisions; Explain how to construct and evaluate yield tests; Explain the basic principles of foodservice accounting; Explain the principles of HACCP and how to set up a HACCP flow diagram; Explain the process of food irradiation, list its benefits and state the concerns and arguments of those opposed to it; Explain the pros and cons of the various levels of “convenience” food products, including eight factors affecting the choice of such food products; Explain why menu mix, weather, calendar and other seemingly nonrelated events can affect foodservice costs; Explain why portion control is vital to controlling foodservice costs; List and discuss four methods to evaluate execution of the overall menu plan; List and discuss ways foodservice departments can supplement their income; List eight ways to reduce pilferage
  • Target Audience:

    The target audience for this course is: 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 ( 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.
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