1. Explain the uses of common documents, including a diet manual, health record, and an MDS form
2. Chart in medical records using appropriate forms and formats
3. Translate commonly used abbreviations into medical terms
4. Enter and retrieve data using a computer
5. Describe the impact of HIPAA regulations on medical documentation
6. Use nutrition information
7. Complete client forms (e.g. Medical Dietary Screening [MDS])
8. Document relevant nutrition-related information (e.g. laboratory values, Body Mass Index (BMI), etc.)

1. Identify different types of clients
2. Plan and ask appropriate questions of clients
3. Gather information from the client and/or family member(s)
4. Identify significant information and problems
5. Recognize nonverbal responses and communication cues
6. Record information gathered
7. Utilize ethical and confidentiality principles and practices
8. Gather client information from relevant sources (multi-disciplinary team members)
9. Address food customs and nutritional needs/preferences of various racial, cultural, and religious groups
10. Use ethical and confidentiality principles and practices

1. Identify the goals of nutrition screening
2. Explain the difference between nutrition screening and nutrition assessment
3. Use established guidelines to distinguish between routine and at-risk clients
4. Identify appropriate data to be gathered
5. Explain the term body mass index
6. Differentiate between ideal body weight (IBW), usual body weight (UBW), current body weight
7. Utilize appropriate data-gathering format/approach for specific client types
8. Complete client forms efficiently
9. Review examples of common food-drug interactions
10. Calculate Basal Energy Expenditure (BEE) and total energy needs
11. Identify federal regulations related to evaluating patient status and care
12. Collect client information from medical record
13. Gather client data from relevant sources (e.g. medical record, referrals)
14. Complete client forms (e.g. Minimum Data Sets (MDS))
15. Comply with federal regulations related to evaluating client status and care
16. Calculate nutrient intake
17. Document relevant nutrition-related information (e.g. laboratory values, BMI)

1. Explain the role of the Certified Dietary Manager in identifying nutrition problems and client rights
2. Classify the types of information that are relevant to nutrition care
3. Verify information to ensure accuracy
4. Explain the rationale for reviewing medications
5. Compare nutrient intake to nutrient standards
6. Review documentation for nutrition care follow up
7. Honor client rights while providing nutrition care
8. Identify significant nutrition-related laboratory values

1. Develop menus
2. Implement nutrition plan into meals/foods to be served
3. Identify menu planning needs for infants, children, and older adults
4. Modify menus to meet fiber needs, texture, or feeding needs
5. Identify the food components and their contribution to calorie intake
6. Calculate percent of calories from carbohydrate, protein, and fat
7. Calculate fluid intake
8. Identify sources of nutrition information for determining nutrient intake
9. Explain the uses of nutritional analysis software
10. Use a Nutrition Facts label to identify nutrient intake
11. Modify menus to control for calories, carbohydrates, proteins, fats, vitamins, and minerals
12. Modify menus to suit various racial, cultural, and religious differences; and to accommodate medical or other personal condition(s)
13. Respect client preferences, needs, and food habits

1. Recognize medical and nutrition terminology
2. Demonstrate sensitivity to patient needs and food habits
3. Provide needed diets from the Foodservice Department
4. Determine availability of foods from the kitchen
5. Exhibit competency in suggesting the correct diet orders for clients
6. Include patient input on diet prescribed by physician
7. Recognize appropriateness of diet order for diagnosis
8. Explain the importance of adhering to the physician’s diet orders

1. Review the client’s nutrition needs based on guidelines provided
2. Assess and apply the nutrient content of foods to the foods delivered and consumed by the client
3. Explain the purpose of the care plan
4. List the steps involved in developing a nutrition care plan
5. Identify sources to consult to assist in implementing nutrition care plans

1. Describe interdisciplinary relationships
2. Communicate client information to the interdisciplinary team members
3. Prepare and participate in client care conferences
4. Identify effectiveness of the nutrition care plan
5. Identify what client information needs to be communicated
6. Evaluate care plans for individual needs
7. Implement goals and approaches with appropriate follow-up
8. Identify the need for client referrals
9. Implement consultant recommendations as appropriate
10. Honor clients’ rights and confidentiality
11. Work with the interdisciplinary team to develop solutions

1. Review dietary requirements of client
2. Determine client’s knowledge and needs
3. Evaluate client’s food preferences
4. Suggest acceptable food substitutes, based on client’s preferences
5. Verify substitutes in terms of availability and facility practices
6. Define the culture change in feeding practices in long-term care
7. Define the concept of “real food first”
8. Identify clients who need nourishments/supplemental feedings
9. Identify appropriate supplemental products
10. Monitor the delivery of nourishments and supplements
11. Audit the acceptance of nourishments and supplements

1. Develop a plan for nutrition education
2. Select educational materials and resources
3. Use resource materials and equipment for teaching
4. Evaluate client readiness and ability to learn
5. Ascertain background and knowledge of clients
6. Implement a teaching plan
7. Suggest appropriate / available social resources
8. Evaluate effectiveness of the teaching

1. Describe interdisciplinary relationships
2. Communicate client information to the interdisciplinary team members
3. Prepare and participate in client care conferences
4. Identify effectiveness of the nutrition care plan
5. Identify what client information needs to be communicated
6. Evaluate care plans for individual needs
7. Implement goals and approaches with appropriate follow-up
8. Identify the need for client referrals
9. Implement consultant recommendations as appropriate
10. Honor clients’ rights and confidentiality
11. Work with the interdisciplinary team to develop solutions
12. Conduct effective department meetings
13. Participate in meetings outside the department
14. Participate in regulatory agency surveys
15. Manage changes in the organization and assist employees in embracing the change
16. Manage time and stress efficiently

1. Identify the different elements of a standardized recipe
2. Explain the importance of a standardized recipe as a management tool
3. Compute proper portions using appropriate food charts/references
4. List the steps in developing a standardized recipe
5. Understand product yields to effectively cost recipes and meals
6. Elaborate on the use of standardized recipes in requisitions, portion control, and food allergies
7. Evaluate client acceptance of new recipes

1. Write specifications for purchasing food
2. Understand food grades and quality standards when buying food products
3. List food preparation standards for different foods
4. Provide appropriate menu substitutions
5. Develop procedures for monitoring food waste control

1. Identify the type of food production system used by a foodservice operation
2. Use production planning tools effectively and write out a production schedule for a menu
3. Provide a forecast for a menu item
4. Train staff on food quality control and ingredient control
5. Understand types of nutrition support and their role in patient care
6. Identify protocol in the implementation of special nourishments and supplemental feedings
7. Monitor the cost of supplements and the audit to ensure quality compliance
8. Understand F-tags and legal implications
9. Know your client and their expectations
10. Identify factors that influence client dietary needs and satisfaction
11. Develop and conduct food acceptance surveys

1. Identify types of food service
2. Discuss some trends in food service and their impact on the food service industry
3. Describe the different styles of meal service and menus
4. Understand the role of the Certified Dietary Manager in food service operations

1. Know your client and their expectations
2. Identify factors that influence client dietary needs and satisfaction
3. Develop and conduct food acceptance surveys
4. Define the Quality Management Process
5. Identify specific quality indicators for Dining Services
6. Develop audits to monitor procedures and effectiveness of quality indicators
7. Evaluate the data collected and recommend changes
8. Identify the key certification agencies

1. Describe the role of the Dining Services Manager in the certification process of the facility
2. Identify factors affecting menu planning
3. List resources available for menu planning and development
4. Identify how cultures can impact the menu
5. Describe how management decisions affect the menu
6. Evaluate the quality and accuracy of each meal service

1. Assess the staffing needs of a department
2. Calculate Full Time Employees and employee turnover rates
3. Develop job analysis, Gantt Charts, and job descriptions
4. Prepare an organization chart for the department
5. Understand hierarchy chain of command, and delegation in an organization

1. Identify laws impacting human resource management
2. Understand discrimination and lawful questions in the preemployment inquiry
3. Successfully recruit applicants for an open position
4. Plan and prepare for the interview process
5. Design an orientation checklist for new employees

1. Orient new employees to facility procedures
2. Develop and implement training programs
3. Identify training resources and needs
4. Conduct/arrange in-service and on-the-job training with a focus on food and dining services activities, such as; Safe food preparation practices; Sanitation; Health Insurance Portability and Accountability Act (HIPAA) guidelines; Hospitality and customer service; Physical and workplace safety
5. Document completion of training and orientation

1. Prepare a time schedule
2. Maintain time schedule chart/records
3. Control overtime with effective scheduling

1. Develop and implement performance standards
2. Conduct a performance review and appraisal
3. Follow disciplinary procedures to correct problems (e.g., coaching, performance improvement plan)
4. Conduct exit interviews and work on employee satisfaction
5. Show value for diversity in the workplace

1. Participate in developing policies and procedures
2. Develop Specific, Measurable, Achievable, Realistic and anchored within a Time Frame (S.M.A.R.T.) goals and objectives for the department
3. Identify practices to motivate and empower employees
4. Compare department goals against key performance indicators (KPIs)

1. Conduct effective department meetings
2. Participate in meetings outside the department
3. Participate in regulatory agency surveys
4. Manage changes in the organization and assist employees in embracing the change
5. Manage time and stress efficiently
6. Understand the importance of continued competence for professional development
7. Discover resources for lifelong learning
8. Learn the importance of professional ethics for a Certified Dietary Manager®, Certified Food Protection Professional® (CDM®, CFPP®)

1. Conduct effective department meetings
2. Participate in meetings outside the department
3. Participate in regulatory agency surveys
4. Manage changes in the organization and assist employees in embracing the change
5. Manage time and stress efficiently

1. Instruct employees in safety and sanitation
2. Enforce employee compliance with safety and sanitation regulations
3. Understand the Food Code and federal safety laws/regulations
4. Write cleaning procedures for utensils, equipment, and work areas
5. Evaluate equipment in terms of maintenance needs and costs
6. Interpret safety data sheets
7. Inspect all areas of department for sanitary conditions

1. Identify appropriate grades and inspections for food
2. Procure food and water from approved sources
3. Verify the quality and quantity of food supplies and equipment received
4. Check supplier invoices against facility purchasing order
5. Recognize the hazards associated with types of food packaging
6. Recognize the signs of contamination upon receipt and in storage
7. Process rejections for unacceptable products
8. Label, date, and monitor food to ensure rotation
9. Prevent environmental contamination of food
10. Establish and maintain security procedures

1. Identify potentially hazardous foods and susceptible populations
2. Recognize the causes, symptoms, and types of foodborne illnesses
3. Monitor the time and temperature to limit growth of or destroy microorganisms
4. Prevent cross-contamination of food
5. Identify appropriate techniques for temperature retention
6. Ensure the safe cooling of food
7. Understand Hazard Analysis Critical Control Point (HACCP) and develop procedures to identify and monitor the critical control points (CCP)
8. Devise effective recordkeeping systems that document HACCP
9. Anticipate emergency preparedness procedures necessary to assure a safe food supply
10. Develop a crisis management plan to address an outbreak of foodborne illness

1. Identify the federal safety laws/regulations for a facility
2. Prepare a safety inspection checklist and correct problems as needed
3. Develop an emergency plan for disaster preparedness
4. Identify materials and consideration for the physical facilities and purchase of small equipment
5. Ensure the cleaning and sanitation of equipment and utensils
6. Follow an Integrated Pest Management (IPM) system
7. Organize the equipment workflow for use, placement and access to supplies, hand sinks, and lavatory facilities

1. Explain financial terminology
2. Analyze and prepare a department budget
3. Understand the difference between an operating budget and a capital budget
4. Calculate food cost and meal equivalents
5. Understand labor costs
6. Calculate meals per labor hour
7. Compare actual costs to budget costs
8. Examine factors affecting labor costs

1. Review capital equipment needs and requirements
2. Evaluate existing capital equipment condition and life expectancy
3. Evaluate options for replacement of capital equipment
4. Write budget justification for new capital equipment
5. Recommend specifications for new capital equipment

1. Identify factors influencing the layout and design of a foodservice facility
2. Evaluate purchase of essential equipment relative to designs
3. Develop equipment specifications
4. Train staff on preventive maintenance of equipment, cleaning schedules, and using repair logs

1. Identify considerations when purchasing products
2. Understand purchasing specifications
3. Use the ordering and bidding process
4. Evaluate facility needs, budget restrictions, and products available
5. Gather and evaluate product information
6. Be familiar with computer applications and create a purchase order
7. Check inventory and identify purchase needs
8. Complete purchase order requisition forms
9. Maintain inventory records
10. Recognize inventory management practices (first in, first out (FIFO), par stock, physical, perpetual)

1. Research and analyze revenue-generating opportunities
2. Supervise cash activities and reports
3. Calculate cost and set prices for catered events
4. Plan food service and menus for catered events
5. Estimate price-per-unit serving for catered events
6. Use cost-control techniques to balance revenue budget
7. Prepare business plan and justification for new revenue-generating programs
8. Promote existing and new revenue-generating programs

1. Determine accounting periods and prepare an operating report
2. Develop a variance report addressing actual costs versus budget
3. Use food cost, sales reports, and census counts in financial management
4. Identify techniques to control costs

The following learning objectives will be covered during classroom instruction:  Translate Nutrition Science into Food  Use the Building Blocks of Nutrition  Describe Processes of Nutrient Utilization  Manage Complimentary Medicine and Alternative Therapies in Nutrition  Review Body Systems and Medical Nutrition Therapy  Review Disease Processes and Medical Nutrition Therapy  Review Effectiveness of Nutrition Care and Manage Professional Communication  Communications and Managing Change

The following learning objectives will be covered during classroom instruction:  Gather Nutrition Data  Document, Interview and Obtain Nutrition Related Information  Apply Nutrition Data  Modify and Implement Diet Plans  Apply Standard Nutrition Care  Provide Nutrition Education  Evaluate Food Acceptance and Satisfaction

The following learning objectives will be covered during classroom instruction:  Prepare Standardized Recipes for Food Production  Standards and Procedures for Purchasing and Preparing Food  Food Production Systems  Preparation and Delivery of Between-Meal Snacks and Supplements  Evaluate Food Acceptance and Satisfaction  The Food Service Operation  Evaluate Food Acceptance and Satisfaction Chapter 8 - The Quality Process  The Foundation of the Department

The following learning objectives will be covered during classroom instruction:  Labor Analysis and Staffing Needs  The Employment Process  Ongoing Employee Education  Employee Scheduling and Assignments  Manage Department Personnel  Polices and Goal Setting in the Workplace  Communications and Managing Change  Professional Development and Ethics  Communications and Managing Change

The following learning objectives will be covered during classroom instruction:  Safe Food Handling: Personnel  Safe Food Handling: Purchasing, Receiving, and Storage  Safe Food Handling: Food Preparation  Safe Food Handling: The Physical Plant

The following learning objectives and subjects will be covered during classroom instruction:  Manage the Operating Budget  Manage the Capital Budget  Department Design and Layout  The Purchasing Process  Revenue and Cash Handling  Financial Reports and Cost Control