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Course Description

Can you offer a menu that excites your residents and/or guests, meets their nutritional needs, and doesn't break your budget?

In this course, you'll examine a framework to help you align your food service operation with your organizational needs. You'll also examine trends and how they might have a place in your food service operation, and you’ll access resources to help you keep on top of those trends. You’ll review a healthcare facility menu and reflect on what’s good and where there’s room for improvement. You'll design, or re-design, your own menu and then build a plan to collect and analyze feedback on that menu. You'll also interact with a tool to help you make sure your concept is viable.

Faculty Author

Alex Susskind

Benefits to the Learner

  • Use the PPO (product, people, and operational conditions) framework to identify needs in your organization
  • Match appropriate industry trends with your food service operation
  • Design a menu that best suits the needs of your organization
  • Design a delivery solution that aligns with your food service operation
  • Develop a plan to measure the effectiveness of your food and beverage operations

Target Audience

  • Nursing home and long-term care administrators
  • Registered nurses, nurse practitioners, nursing assistants, and dieticians
  • Physical therapists
  • Facilities managers
  • Hospitality professionals transitioning to a career in senior living
  • People interested in a career in senior living
  • Facilities developers and planners

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in
Type
2 week
Dates
Jul 17, 2024 to Jul 30, 2024
Total Number of Hours
10.0
Course Fee(s)
Standard Price $1,199.00
Type
2 week
Dates
Oct 09, 2024 to Oct 22, 2024
Total Number of Hours
10.0
Course Fee(s)
Standard Price $1,199.00
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