CDM Foodservice and Personnel Management

Welcome to Foodservice and Personnel Management. In this course, you will explore the essential responsibilities of managing foodservice operations, including menu planning, food production, quality assurance, personnel management, regulatory compliance, and continuous quality improvement. You will develop the knowledge and skills needed to lead effective teams, ensure high-quality meal service, and support safe, efficient operations in a variety of settings, including healthcare, long-term care, schools, and correctional facilities. By the end of the course, you will be better prepared to make informed decisions that promote client satisfaction, operational excellence, and organizational success.

No field experience is required in this course.