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Healthcare and Your Facility
- Understand the role and responsibilities of healthcare facilities in our society.
- Understand the relationship of departments within a healthcare facility through an organization chart.
- Function within the role of dietary manager in relation to the dietitian and others in the department.
- Apply the facility's mission statement and code of ethics to your position and department.
- Recognize Federal, State or organizational regulations that apply to the dietary department.
- Use reference books and materials in your daily work.
- Direct others in the daily operation of the foodservice department.
- Use planning skills by writing policies and procedures, objectives, and job descriptions.
- Use effective management techniques.
- Identify the role of the computer in the foodservice department.
- Communicate with others—the patients, administrator, other managers, and the employees and clients — using good oral and writing skills.
- Work to keep employees motivated.
- Recognize the personal qualities desired in foodservice employees.
- Keep appropriate records for all areas of foodservice: employees, budgets, nutritional content of menus, purchasing and equipment.
- Conduct in-service and training programs.
- Apply problem-solving and work simplification principles.
- Understand the function of controlling through budgets and cost control measures.
- Identify the changes in nutritional needs through the life cycle.
- Apply the MyPlate and the Dietary Guidelines for Americans to plan menus and evaluate menus for variety, appearance and practicality.
- Write general menus and adapt those menus to the needs of the modified diets.
- Understand the purpose and how to use a diet manual.
- Apply principles of modified diets to food preparation and service.
- Gather data for nutrition screening and evaluate patient intakes.
- Interview patients, keeping information confidential.
- Explain procedures for charting and/or patient care planning.
- Implement diet orders.
- Understand the importance of effective purchasing, receiving, storage and issuing (security) practices.
- Write specifications for food products and equipment.
- Carry out sanitation and safety procedures.
- Apply HACCP principles of food safety to procedures throughout the foodservice department.
Food Preparation and Service
- Choose appropriate cooking techniques to best use the resources of the department and personnel.
- Control the quality of the food prepared and served.
- Standardize recipes to meet the needs of the facility.
- Maintain high-quality food preparation and service of food.
- Understand the functions of different types of foodservice systems and food delivery systems.
- Take responsibility for the operation, cleaning and care of all foodservice equipment.
- Maintain ongoing programs of departmental evaluation.