CPN CFE case studies
CPN CFE · Put your knowledge to work in context.
The CPN CFE (Certified Food Executive) is a professional credential aimed at people who combine nutrition expertise with operational responsibility for food - foodservice directors, clinical nutrition managers, food production and supply chain leads, and dietitians moving into management. It tests whether you can run a food operation, not only advise on it. The CPN CFE case studies are 5 cases and about 3,324 words.
1Tray Accuracy and the Room-Service Decision at a 320-Bed Hospital
A 320-bed community hospital serves about 2,900 patient meals per day through a traditional trayline with a 12-minute assembly target. Over eight months, food-service patient satisfaction fell from the 78th to the 41st percentile on the hospital survey, tray accuracy is 82%, and 14% of trays arrive more than 15 minutes outside the requested window.
616 words, about 3 min2Pressure Injury, Stage 4 CKD, and Poor Intake in Long-Term Care
A 78-year-old woman in a long-term care facility has a stage 3 sacral pressure injury, weighs 52 kg, and has a BMI of 19.6. She has stage 4 chronic kidney disease with an eGFR of 24 and is not on dialysis, type 2 diabetes with an A1c of 7.8%, and dysphagia with nectar-thick liquids.
606 words, about 3 min3Cooling Deviation and Illness Reports at a Central School Kitchen
A central kitchen produces 18,000 lunches daily for 42 schools and supplies par-cooked chicken to 12 satellite sites. On Tuesday, three schools report 27 students and two staff with vomiting and diarrhea beginning 24 to 48 hours after Monday's lunch; one student tests positive for norovirus.
783 words, about 4 min4Labor Variance and the Bakery Make-vs-Buy Question at a University
A university dining program serves 4,200 meal equivalents per day with an 8.6 million annual operating budget. Labor is budgeted at 36% of revenue but is running at 43%; overtime equals 11% of paid hours.
531 words, about 3 min5Steamer Failure, Hood Imbalance, and Deferred Renovation in a 1978 Kitchen
A 240-bed hospital occupies a kitchen built in 1978. One of two 40-year-old pressure steamers has failed; the replacement part has a six-week lead time, and the remaining unit runs on a 12-year-old boiler loop.
788 words, about 4 min