Upon successful completion of this course the student will be able to:
- Name two chief areas where costs of food service can be contained.
- Explain how proper menu planning can help reduce food service costs.
- Describe a simple color-coding system of cost evaluation and menu planning.
- Explain why menu mix, weather, calendar and other seemingly non-related events can impact food service costs.
- Explain the pros and cons of the various levels of "convenience" food products, including 11 factors affecting the choice of such food products.
- Explain how to evaluate the seven quality criteria for convenience foods.
- Explain how labor costs and abilities affect the choice of level of convenience foods in the menu.
- List and discuss four methods to evaluate execution of the overall menu plan.
- Explain the overall goals of purchasing policy, and show how relationships with suppliers, availability of capital, receiving practices and storage requirements impact purchasing decisions.
- Discuss how market conditions can be used to reduce overall food 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 set up and administer a can-cutting session to evaluate food products.
- Explain the "triangle method" of taste-testing.
- Explain the process of food irradiation, list its benefits and state the concerns and arguments of those opposed to it.
- Explain the basic principles of food service accounting.
- List and discuss four criteria for computing storage space.
- Discuss storage needs and requirements for meat, seafood, poultry, eggs, milk, cheese, fruits and vegetables.
- List eight ways to reduce pilferage.
- Explain benefits and costs of cook/serve and cook/chill preparation systems, and explain how a commissary system may be an adequate compromise.
- Explain how to construct and evaluate yield tests.
- Explain the benefits of recipe standardization.
- List seven sources of recipes.
- Explain the principles and practices of recipe expansion and reduction.
- Explain why portion control is vital to controlling food service costs.
- List and explain the seven principles of HACCP.
- Create and use a food service area safety checklist.
- List and discuss ways food service departments can supplement their income.
Course content may take a take a few minutes to display fully.
The course is intended for nutrition professionals
ContinuingEducation.com is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course. Suggested CDR Learning Codes: 7090, 7080, 7140, 7180, 8020, 8040, 8050, 8060, 8070, 8090
ContinuingEducation.com is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
This course is approved for continuing education clock hours by the Certifying Board for Dietary Managers (CBDM).