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 program has been approved for fulfilling the continuing education requirements of the Certifying Board for Dietary Managers (CBDM). Granting prior approval does not constitute endorsement of the program content or its program sponsor.