BEPLT Food Service Guidelines Course Details
FSG Module 1: A Review of the Randolph-Sheppard Act and the Food Service Guidelines for Federal Facilities
This module reviews the essential provisions of the Randolph-Sheppard Act and summarizes the Dietary Guidelines for Americans (DGA), which offer recommendations for nutrition and health. It outlines the Food Service Guidelines for Federal Facilities, which align with the DGA, to establish best practices for implementation.
Module: One; Media: Online Only; Credit: Upward Mobility Certification if applicable in your state; Tuition: TBD
Audience
Randolph-Sheppard Vendors and Business Enterprise Program Staff
Media
Online
Organization
One module
Prerequisites
none
Overview
One assignment; ten multiple-choice questions, computer-graded
Grading
Letter grades (S/U)
Objectives and Content
- After completing this module, you will be able to:
- Discuss the enactment and provisions of the Randolph-Sheppard Act
- Summarize the overarching guidelines of the DGA
- Understand the principles and practices of the Food Service Guidelines for Federal Facilities
FSG Module 2: A Practical Approach to Successfully Implementing the Food Service Guidelines for Federal Facilities in Your Location
This module provides guidance on utilizing the Food Service Guidelines for Federal Facilities Implementation Toolkit to strategically optimize sales of healthier food and beverage offerings in your location. It explains how to develop data tracking systems to monitor sales outcomes and emphasizes the importance of positioning your location as one that offers a balanced product mix. Finally, the module discusses the significance of fostering partnerships among building management, your state licensing agency, distributors, and customers to ensure successful implementation of the Food Service Guidelines for Federal Facilities.
Module: One; Media: Online Only; Credit: Upward Mobility Certification if applicable in your state; Tuition: TBD
Audience
Randolph-Sheppard Vendors and Business Enterprise Program Staff
Media
Online
Organization
One module
Prerequisites
Module 1
Overview
One assignment; ten multiple-choice questions, computer-graded
Grading
Letter Grades (S/U)
Objectives and Content
After completing this module, you will be able to:
- Reference the Food Service Guidelines for Federal Facilities Implementation Toolkit as a resource to apply its recommendations for providing healthier food and beverage options at your location
- Create a data-driven plan to offer a balanced product mix and optimize sales of healthier food and beverages in your location
- Learn how to develop data tracking systems to monitor the outcomes of the Food Service Guidelines for Federal Facilities Implementation at your location
- Understand the importance of engaging with building management, your state licensing agency, distributors, and customers to gather resources for implementing healthier food and beverage offerings
FSG Module 3: Proven Strategies from Randolph-Sheppard Vendors for Utilizing Food Service Guidelines for Federal Facilities
This module provides an in-depth review of the “Delaware Healthy Vending Initiative,” white paper, which outlines the implementation of the Food Service Guidelines for Federal Facilities within the Delaware Business Enterprise Program. It covers the planning, rollout, and evaluation across its locations. This module includes testimonials that share lessons learned and success stories from Randolph-Sheppard vendors, highlighting how they navigated challenges during the initial adoption of the Food Service Guidelines for Federal Facilities and subsequently how they refined their processes for successful implementation. Finally, it demonstrates the importance of collaboration among stakeholders in developing an inclusive solution for Food Service Guidelines for Federal Facilities implementation.
Module: One; Media: Online Only; Credit: Upward Mobility Certification if applicable in your state; Tuition: TBD
Audience
Randolph-Sheppard Vendors and Business Enterprise Program staff
Media
Online
Organization
One module
Prerequisites
Modules 1 and 2
Overview
One assignment; ten multiple-choice questions; computer-graded
Grading
Letter grades (S/U)
Objectives and Content
After completing this module, you will be able to:
- Refer to the tactics and strategies outlined in the Delaware Healthy Vending Initiative white paper
- Cite testimonials from Randolph-Sheppard vendors that illustrate how adopting Food Service Guidelines for Federal Facilities practices attracted new customers and boosted profits
FSG Module 4: Cumulative Final Exam
This module serves as a comprehensive final exam covering the key concepts from the first three modules of the Food Service Guidelines for Federal Facilities module suite. The exam consists of twenty-five multiple-choice questions, presented in sequential order, that reflect the material covered in these modules.
Module: One; Media: Online Only; Credit: Upward Mobility Certificate if applicable in your state; Tuition: TBD
Audience
Randolph-Sheppard Vendors and Business Enterprise Program staff
Media
Online
Organization
One module
Prerequisites Skills
Full completion of modules 1-3
Overview
One cumulative examination; twenty-five multiple choice questions; computer graded.
Grading
Letter grades (S/U)
Objectives and Content
Learners who correctly answer at least nineteen questions and achieve a minimum score of 75% will pass the final examination. Since this is a certification exam, your instructor will not disclose which questions were answered incorrectly.
