Menus That Make Sense: Cost-Savvy Planning for Large-Scale Foodservice - Dietitian CPE Continuing Professional Education, 10 CEU

Certified for 10 CPEUs

CPE Type: 741 Online/Web-Based Course/Enduring Activity

Here's How Simple It Is:

1. Read the material online
2. Complete the quiz online
3. Get your certificate of completion immediately and earn CPE towards your license renewal
   

Course Outcome

≥93% of participants will expand their ability to design, manage, and evaluate cost-effective, high-quality menus in institutional foodservice settings such as hospitals, schools, and long-term care facilities.

Course Objectives

After completing this course, the participant will be able to:

• Apply foundational principles of cost analysis, including plate cost, food cost percentage, and inventory turnover, to institutional menu planning.
• Develop scalable recipes and production systems that align with labor capacity, therapeutic needs, and food safety regulations.
• Design inclusive menus that accommodate therapeutic diets, cultural preferences, and texture modifications without increasing food or labor costs.
• Implement strategies to measure and improve menu performance using key performance indicators, tray waste audits, and satisfaction feedback.
• Prepare emergency and adaptable menus that maintain nutrition and safety during staffing shortages, equipment failure, or supply chain disruptions.

Who Should Enroll? 

• Registered Dietitians (RDs) and Dietetic Technicians, Registered (DTRs): Nutrition professionals involved in menu planning, foodservice management, or quality assurance across healthcare, education, or correctional settings.
  
• Foodservice Managers and Directors: Professionals seeking strategies to modernize foodservice operations while balancing cost control and client satisfaction.
  
• Nutrition and Dietetics Educators: Instructors and preceptors looking for a resource to train the next generation of foodservice leaders in cost-effective, systems-based menu design.