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Foodservice Productivity - RD83
Foodservice Productivity
RD83 l 5.00 contact hrs
by Lynne Nannen Robertson, RD, PhD, MS, BS
Average Rating
(4.3 / 35 reviews)
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CE OVERVIEW REVIEWS     
Objectives:

Upon successful completion of this course, the student will be able to:

  1. Define productivity and efficiency.
  2. List the principles of productivity in foodservice.
  3. List the five steps used in problem solving.
  4. Explain how to determine the normal and maximum horizontal and vertical work areas.
  5. Discuss the implications of increased efficiency within the department.
  6. Explain the procedures for improving storage to storeroom personnel.
  7. Organize an in-service training session to teach one of the principles.
  8. Demonstrate the two rhythmic, smooth-flowing strokes.
  9. Identify five inefficient procedures that need to be improved.
  10. Test two procedures to determine the savings of time, energy and money.
  11. Determine the two correct counter heights for each employee.
  12. Choose the work area to provide the correct counter for each worker.
  13. Organize equipment to increase efficiency in the serving areas.
  14. Develop a procedure that will become more efficient using two hands.
  15. Identify the elements of an inefficient task that need to be improved.
  16. Compare two theories available for improving the efficiency of a task.
  17. Plan the patterns that will be used by personnel to improve methods.
  18. Evaluate the efficiency of a newly developed method.
  19. Assess the saving of time, energy and money.
  20. Validate the economies achieved by implementing efficient procedures.
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Accreditation Information
 
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).

This course will be updated or discontinued on or before 5/31/2014


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Gannett Education is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation

Accredited status does not imply endorsement by the provider or ANCC of any commercial products displayed in conjunction with this activity. Unless stated above, the planners and authors of this course have declared no real or perceived conflicts of interest that relate to this educational activity. Gannett Education guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

This course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

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