This program addresses Preparation and Service of Modified Diets including an assessment of special diets using the Simplified Diet Manual, a review of food exchanges and suggestions for making these diets appetizing.
Meal Service introduces the fundamentals of good service including nourishing meals with appetite appeal prepared and delivered in an efficient, friendly manner.
Foodservice Management covers the functions required to organize and maintain an efficient, effective and quality dietary service. (This provides 42 hours of the 90-hour education requirement for Healthcare Facility Foodservice Supervisors. The ten-hour Service of Modified Diets laboratory is then hours of the Dietary Manager Nutrition Field Experience.)
Required text: Simplified Diet Manual $75