powered by
Center for Curriculum and Transfer Articulation
Introduction to Nutrition Services Management
Course: FON207

First Term: 2018 Fall
 Lecture   3.0 Credit(s)   3.0 Period(s)   3.0 Load  
Subject Type: Occupational
Load Formula: S - Standard Load


Description: Principles, knowledge, and techniques required for effective nutrition services management. Includes nutrition service issues in relation to health care trends, leadership skills, management theories and styles, food service manager responsibilities, and laws which pertain to nutrition service operations.



MCCCD Official Course Competencies
1. Describe how trends in health care influence food and nutrition services. (I)
2. Demonstrate the importance of cost-effectiveness, cost-benefit analysis and outcome data in nutrition services management. (I)
3. Demonstrate knowledge of leadership skills and basic management theories and styles. (II)
4. Identify the required qualifications and responsibilities of the food service manager. (III, IV)
5. List basic theories of motivation and discuss their application in food and nutrition services. (IV)
6. Introduce laws affecting food and nutrition services. (V)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.
 
MCCCD Official Course Outline
I. Health care trends
   A. Overview
   B. Impact on food and nutrition services
   C. Nutrition services management
      1. Cost-benefit analysis
      2. Outcome data
      3. Reimbursement
         a. Acute care
         b. Long term care
         c. Outpatient
         d. Private consulting
      4. Business skills
      5. Contract food service management
II. Leadership and management
   A. Leadership
      1. Introduction of system thinking
      2. Shared vision and team learning
      3. Personal mastery
      4. Skills
         a. Types
         b. Application in dietetics
   B. Management theories
      1. Systems approach
      2. Total quality management (TQM)
   C. Management styles
   D. Decision-making
   E. Management information systems
   F. Materials and facility management
   G. Risk management
   H. Marketing
   I. Time management
   J. Diversity issues
   K. Motivation
      1. Theories
      2. Application to job satisfaction
III. Basic food service manager qualifications
   A. Education
   B. Training
   C. Experience
IV. Food service manager responsibilities
   A. Leadership and supervision
   B. Planning
      1. Advantages
      2. Collection and evaluation of information
      3. Steps
   C. Organization
      1. Organizational chart
      2. Principles
      3. Tools
      4. Work flow
      5. Scheduling
   D. Record keeping
      1. Introduction to systems and inventory
      2. Financial
      3. Personnel
      4. Complaints
   E. Personnel
      1. Hiring process
         a. Job description
         b. Application
         c. Interview
         d. Documentation
      2. Orientation and training
      3. Human relations
         a. Meetings
         b. Interpersonal
         c. Interdepartmental
         d. Public
         e. Management-union
         f. Buyer-seller
      4. Supervision
         a. Humanizing
         b. Employee training and development
         c. Performance review and self-evaluation
         d. Disciplinary action
         e. Reprimanding
         f. Termination
         g. Documentation
   F. Budgeting and cost control
      1. Productivity
         a. Work simplification
         b. Overtime
      2. Menu planning
      3. Basics of purchasing and bids
   G. Payroll and productivity
      1. Categories of payroll costs
      2. Part-time employees
V. Introduce labor laws and legislation
 
MCCCD Governing Board Approval Date: June 26, 2018

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.