Topic 7 - Food provisions
TOPIC 3 - Communication & Collaboration
TOPIC 1 - Food & Nutrition Expertise
TOPIC 7 - Food Provisions
TOPIC 6 - Population Health Promotion
TOPIC 4 - Management & Leadership
TOPIC 5 - Nutrition Care
TOPIC 2 - Professionalism & Ethics
TOPIC 8 - Research [Bonus]
BACK TO DASHBOARD
- Food Service Systems: e.g. organizational structure, facility layout, client relations, sanitation, client satisfaction
- Distribution and Service: e.g. conventional vs cold plating, equipment selection, centralized vs decentralized
- Menu Planning: e.g. customer trends, selective vs non-selective, pilferage, cycle length, modified menus – special and therapeutic needs, ethnic and religious considerations
- Procurement: e.g. purchasing standards, purchasing groups/prime vendor, tenders)
- Production: e.g. flow, quantity preparation, recipe standardization, portion control, outsourcing)
- Inventory Management: e.g. types, turnover ratios
- Computer Systems: e.g. diet office software, menu management
a. Food Service Systems
Topics (Study Guide):
Organizational Structure: foodservice systems model, commercial vs non-commercial foodservice, operating practices, sustainability, emergency preparedness
Facility Layout: facility planning, kitchen design and layout, work design, equipment
Sanitation & Safety: sanitation practices and infection control, employee safety, fire safety
Client Relations & Satisfaction: menu satisfaction, customer satisfaction
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b. Distribution & Service
Topics (Study Guide):
Production & Distribution Systems: conventional, commissary (satellite), ready-prepared, assembly/serve
Distribution & Service: centralized vs decentralized, categories of service, service methods, quality management
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d. Procurement
Topics (Study Guide):
Principles of Procurement: marketing channel
Purchasing: purchasing methods/standards (e.g. purchasing groups, prime vendor), purchasing process, records, specifications, ethics
Procurement Decisions: determining needs, forecasting usage, product selection
Receiving & Storage: elements of receiving, receiving process, dry storage, low-temperature storage
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e. Production
Topics (Study Guide):
Flow of Production: product flow, traffic flow
Principles of Quantity Food Preparation: cooking methods and equipment, time and temperature control, preservation and packaging
Control of Food Production: recipes, quality control, portion control, forecasting production, production scheduling
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f. Inventory Management
Topics (Study Guide):
Inventory Management: types of inventory, inventory technology, inventory control tools (e.g. turnover ratios), inventory valuation, issuing
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g. Computer Systems
Topics (Study Guide):
i. Computer Systems: foodservice softwares
