Earning Criteria

• 20 hours of field experience providing foodservices • Check Meal Service for Food Quality, Portion Size, and Diet Accuracy • Manage the Preparation and Service of Special Nourishments and Supplemental Feedings • Implement Continuous Quality Improvement Procedures for Foodservice Department • Evaluate Food Acceptance Survey • Use Appropriate Resources to Modify Standard Menus to Suit Client Needs
• 14 hours of field experience hiring and supervising • Develop and Maintain Employee Time Schedules and Assignments • Define Personnel Needs and Job Functions • Interview and Select Employees • Manage Department Personnel
• 14 hours of field experience developing personnel and communication skills • Implement Required Changes in Foodservice Department • Prepare, Plan, and Conduct Department Meetings • Present Work Procedures and Plans • Teach Employees • Justify Improvement in the Department Design and Layout • Meet Goals and Priorities for Department
• 10 hours of field experience participating in professional interactions • Represent Department at External Meetings • Communicate Client Information to Other Health Professionals • Participate in Client Care Conferences and Case Presentations • Participate in Regulatory Agency Surveys
• 28 hours of field experience managing supplies, equipment use, sanitation, & safety • Purchase, Receive, Store, & Distribute Food Supplies & Equipment • Follow Established Sanitation & Quality Standards • Protect Food in All Phases of Preparation, Using HACCP Guidelines • Manage Physical Facilities to Ensure Compliance with Safety & Sanitation Regs • Conduct Routine Maintenance Inspection of Equipment • Instruct on Equipment Use & Maintenance for Sanitation • Organize Work Flow & Equipment Use
• 12 hours of field experience managing food production • Prepare Standardized Recipes for Food Production • Specify Standards and Procedures for Preparing Food • Supervise the Production and Distribution of Food
• 17 hours of field experience managing business operations • Prepare Purchase Specifications and Supervise the Purchase of Food and Supplies • Manage Revenue Generating Services • Write Detailed Specifications for Capital Purchase • Supervise the Purchase of Food and Supplies • Monitor/Review Cost of Menus against Budget and Guidelines • Implement Cost-Effective Procedures • Administer Salary and Wage Adjustment for Employees