Upon successful completion of this course, the student will be able to:
- Define productivity and efficiency.
- List the principles of productivity in foodservice.
- List the five steps used in problem solving.
- Explain how to determine the normal and maximum horizontal and vertical work areas.
- Discuss the implications of increased efficiency within the department.
- Explain the procedures for improving storage to storeroom personnel.
- Organize an in-service training session to teach one of the principles.
- Demonstrate the two rhythmic, smooth-flowing strokes.
- Identify five inefficient procedures that need to be improved.
- Test two procedures to determine the savings of time, energy and money.
- Determine the two correct counter heights for each employee.
- Choose the work area to provide the correct counter for each worker.
- Organize equipment to increase efficiency in the serving areas.
- Develop a procedure that will become more efficient using two hands.
- Identify the elements of an inefficient task that need to be improved.
- Compare two theories available for improving the efficiency of a task.
- Plan the patterns that will be used by personnel to improve methods.
- Evaluate the efficiency of a newly developed method.
- Assess the saving of time, energy and money.
- Validate the economies achieved by implementing efficient procedures.
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The course is intended for nutrition professionals
Gannett Education 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: 7080, 7090, 7140, 8000, 8020, 8030, 8050, 8070, 8090
Gannett Education 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).
This course is approved for 4 Hours in Key Area 3 - Administration or 4 CEUs by the School Nutrition Association (SNA).