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Food Purchasing - RD84
Food Purchasing

RD84 l 5.00 contact hrs
by Lynne Nannen Robertson, RD, PhD, MS, BS
Average Rating
(4.3 / 24 reviews)
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CE OVERVIEW REVIEWS     
Objectives:
Upon successful completion of the course, the student will be able to:
  1. Know the importance of careful evaluation of products.
  2. Understand how to place orders for the foods needed to prepare menu items.
  3. Identify the terminology that is used by those grading meat products.
  4. Understand how to order meat items using IMPS numbers.
  5. Recognize the quality standards of dairy products.
  6. Understand the kinds, classes, grades, styles and types of poultry products.
  7. Describe new items that can be used on upcoming menus.
  8. Understand the product characteristics of beverages.
  9. Identify specifications that are appropriate.
  10. Apply the information learned to the buying of menu items.
  11. Relate knowledge of products to specifications of food items.
  12. Apply the storage requirements to the handling of fresh produce.
  13. Use information to decrease cost and increase quality of a product.
  14. Examine purchase orders to be certain that they are correct in every detail.
  15. Compare two value-added items to identify the one that is more economical.
  16. Develop a new innovative system to decrease food costs.
  17. Evaluate the alternatives of proposed systems of purchasing.
Course content may take a take a few minutes to display fully.
 

 
Accreditation Information
 
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: 7080, 7180, 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).
 
This course is approved for 5 Hours in Key Area 1 - Operations or 5 CEUs by the School Nutrition Association (SNA).

This course will be updated or discontinued on or before 9/30/2015


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ContinuingEducation.com 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 relevant conflicts of interest that relate to this educational activity. ContinuingEducation.com 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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