FOODSERVICE MANAGEMENT COURSES


Foodservice Management Courses Coming Soon

Course I: NFPT – Overview, Personnel & Communications in Foodservice Management

Course Description: The Overview, Personnel, & Communications in Foodservice Management course is the first of a two-part foodservice management series designed to prepare students for the foodservice management portion of the national Certifying Board for Dietary Managers (CBDM®) Credentialing Exam.

Course Objectives:
  • Identify basic foodservice management techniques
  • Exercise best practices for personnel management
  • Utilize human resource management techniques
  • Practice communication skills appropriate for foodservice management
  • Utilize the systems approach to procure, produce, and serve food to all customers
  • Constantly strive for improved performance
  • Utilize business, marketing, and public relation skills to improve foodservice and nutrition to peers, patients, and community

Fruit & Study

Course II: NFPT – Sanitation, Safety & Business Operations in Foodservice Management

Course Description: The Sanitation, Safety, & Business Operations course is the second of a two-part foodservice management series designed to prepare students for the foodservice management portion of the national Certifying Board for Dietary Managers (CBDM®) Credentialing Exam.

Course Objectives:
  • Provide a safe and sanitary environment for employees
  • Exercise fiscal accountability
  • Utilize human resource management techniques
  • Provide appropriate quality nutritional care for the client
  • Meet all licensing and regulatory agency standards
  • Constantly strive for improved performance

Course III: NFPT – Overview of Nutrition Concepts & Medical Nutrition Therapy

Course Description: This nutrition course designed to prepare students for the nutrition portion of the national Certifying Board for Dietary Managers (CBDM®) Credentialing Exam.

Course Objectives:
  • Provide appropriate quality nutritional care for the client
  • Meet all licensing and regulatory agency standards
  • Constantly strive for improved performance
  • Utilize business, marketing, and public relation skills to improve nutrition to peers, patients, and community

Commonly Asked Questions


CDM, CFPPs are experts at managing foodservice operations and ensuing food safety. They are responsible for implementation of menus, foodservice purchasing, and food preparation. For more information: https://www.anfponline.org/become-a-cdm/cdm-cfpp-credential

After taking this course, students will be on the way to becoming a CDM, CFPP. They are not able to sit for the credentialing exam yet. Students who take this course will either need to obtain two or more years of noncommercial foodservice management or complete 150 hours of field experience with a registered or licensed dietician. For eligibility requirements please follow this link: https://www.cbdmonline.org/get-certified/eligibility

The Association of Nutrition and Foodservice Professionals (ANFP) is the certifying body. For information about the organization follow this link: https://www.anfponline.org/become-a-cdm

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