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Food Service Management 1 Course

Issued by Madison College

Part of the Dietary Manager Certificate. This course focuses on the food service management principles including purchasing, standardized recipes, cost controls, budgeting, menu development, production sheets and more.

Additional Details

Skills

Earning Criteria

Collect information to determine Client/Resident preferences
Co-construct Patient/Client specific menus
Modify/recommend cooking procedures
Manage/recommend equipment needs/training
Prepare standardized recipes
Forecast amounts of food to purchase
Verify quality of food

Standards

ANFP Practice Standards: Menu Planning, Calories, and Portion Sizes

ANFP Practice Standards: Food Safety

ANFP Practice Standards: Food Storage Guidelines

ANFP Practiec Standards: Foodservice Department Catering