Course Code: REL-SRC-0-CSDR
Hours: 1
Type: Online Course
Content Expiration Date: 12/31/2026
Learning Objectives:
• 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.
Outline:
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
K.        Review
L.        Summary
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
F.        Review
G.       Trends in Residential Dining
H.       All-Hands-On-Deck Dining
I.         What Is Required?
J.        Scheduling
K.        Review
L.        Summary
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
G.       Review
H.       Natalie’s Success
I.         Summary
Section 5: Conclusion
A.        Summary
B.        Course Contributors
C.       References
D.       Congratulations!
Instructor: 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.
Target Audience:
The target audience for this course is: General Staff; in the following settings: Post-Acute Care.
Relias Learning will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.
Relias Learning has a grievance policy in place to facilitate reports of dissatisfaction. Relias Learning will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias Learning at support@reliaslearning.com.
Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.