Course Code: REL-SRC-0-CSDR
Type: Online Course
Content Expiration Date: 3/31/2024
• Explain the importance of the dining experience.
• Recognize ways the dining experience can be improved.
• Describe the steps in setting up the dining room and buffet tables.
• Explain the important aspects of all-hands-on-deck dining style.
• List the most important aspects of customer service during mealtime.
Section 1: Introduction
A. About This Course
B. Learning Objectives
Section 2: The Dining Experience
A. Time for a Change
B. Impact of Mealtimes
C. Improving the Dining Experience
D. Resident Perception
E. A Check-in with Natalie
F. Timing of Meals
G. Physical Environment
H. Food Quality and Appearance
I. Portion Sizes
J. Cultural Considerations
Section 3: Table Setup
A. Creating the Dining Experience
B. Setting Up a Dining Room Table
C. Setting Up a Buffet Table
D. Buffet Table Configuration
E. Food Service Steam Tables
G. Trends in Residential Dining
H. All-Hands-On-Deck Dining
I. What Is Required?
Section 4: Customer Service
A. Interpersonal Aspects of Food Service
B. Serving Essentials
C. Hygiene and Infection Control
D. Understanding Empathy
E. Assistance with Eating
F. Considerations for Those with Dementia
H. Natalie’s Success
Section 5: Conclusion
B. Course Contributors
Clarence B. Taylor III, MBA, CDM, CFPP
Clarence B. Taylor III, CDM/ CFPP is a 30-year veteran of the food industry, a Certified Dietary Manager/Food Protection Professional, and a Certified ServSafe Trainer and Test Proctor. His career highlights include being featured as a restaurant owner on Samantha Brown’s Passport to Great Weekends tv show and author of an article in River Region Living. He currently serves as Nutrition Director for an Alabama-based Rehabilitative hospital provider.
Disclosure: Clarence B. Taylor III, MBA, CDM, CFPP has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
The target audience for this course is: General Staff; in the following settings: Post-Acute Care.
Relias will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.
Course Delivery Method and Format
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
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) or by using the chat functionality.
All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
If you require special accommodations to complete this module, please contact Relias Customer Support here