$40.00 - Member
$50.00 - Non-Member
5.00 General CE Credits
Are you preparing for a renovation? Do you need one? Would you like to improve the work flow of your current operation? Understanding the basics of space planning and design can be a benefit for any foodservice operator. Understanding the stages and processes of foodservice design, allows Certified Dietary Managers, Foodservice Directors, and Chefs to be effective members of the design team and provide critical input and direction for new construction projects or for renovations of current operations. CDMs can positively influence their operation's plans by being knowledgeable and proactive. This course will help you gain insights and skills in foodservice design and help you and your team deliver great food to your residents, patients, and customers. Perhaps you may be able to act on your “design dream!”
No online course extensions
will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.
This course is a level I continuing competence.
To view continuing competence level descriptions, visit the ANFP website.
© 2020 Association of Nutrition & Foodservice Professionals