powered by
Center for Curriculum and Transfer Articulation
Practicum I: Food Service Management Lecture
Course: FON244AA

First Term: 2004 Fall
 Lecture   2 Credit(s)   2 Period(s)   2 Load  
Subject Type: Occupational
Load Formula: S


Description: Classroom preparation and training, under the instruction and supervision of a registered dietitian. Application of principles, knowledge, and skills required in the delivery of nutrition services for food service management including food service operations, quantity food production, procurement, organizing and management principles, facility design and equipment, financial management, food safety and sanitation, menu planning, and marketing



MCCCD Official Course Competencies
1. Compare and contrast the types of food service systems. (I)
2. Comprehension of the types of menus that allow for special diets and texture modifications. (II)
3. Knowledge of procurement, distribution and service within food service delivery systems. (III, V)
4. Knowledge of the production of food that meets nutrition guidelines, standardized recipes, cost parameters, consumer acceptance, and applicable laws and regulations. (IV)
5. Knowledge of maintaining a safe and sanitary food service environment. (VI)
6. Understanding of facility management, including equipment and work units. (VII)
7. Ability to collect financial data to develop department budget and operating plans. (VIII)
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. Institutional Food Service Operations
   A. Types
      1. Proprietary
      2. Philanthropic
      3. Governmental
   B. Food service systems
      1. Conventional
      2. Commissary
      3. Ready-prepared or cook/chill
      4. Assembly and serve
      5. Advantages v.s. disadvantages
   C. Organizing dietary services
      1. Principles
      2. System approach
II. Menus
   A. Types
      1. Selective
      2. Limited or semi-selective
      3. Nonselective
      4. Single-use
      5. Cycle
      6. Special diet extension/spreadsheets
   B. Characteristics
   C. Factors affecting planning, development, and implementation
      1. Operation type
      2. Layout and equipment
      3. Clientele type and expectations
      4. Physical location and size
      5. Budget
      6. Nutritional balance
      7. Presentation and flavor
      8. Staff skill level
      9. Food quality
      10. Portion size
III. Procurement, Receiving, Storage, Inventory, and Record Keeping
   A. Food safety and inspection programs
      1. Food and Drug Administration (FDA)
      2. United States Department of Agriculture (USDA)
      3. United States Public Health Service (PHS)
      4. Environment Protection Agency (EPA)
      5. Local and federal licensure
   B. Procurement
      1. Ethics
         a. security concerns
         b. competitive bidding vs. prime vendor
         c. proper payment methods
      2. Types
         a. centralized
         b. group procurement
      3. Methods
         a. price reduction procedures
         b. line and staff functions
         c. advantages vs. disadvantages
      4. Procedures
         a. identifying needs
         b. writing specifications
         c. purchase orders
         d. bid requests
         e. tabulating and evaluating
      5. Product Selection
         a. market forms
         b. food quality specifications
         c. grading
      6. Non-food items
         a. supplies
         b. alcoholic beverages
   C. Receiving
      1. Scheduled hours
      2. Security
      3. Process
      4. Inspecting deliveries
   D. Storage
      1. Climate controls
      2. Maintenance controls
      3. Space evaluation
      4. Preventing theft
   E. Inventory
      1. Types
      2. Food distribution practices
      3. Advantages vs. disadvantages
IV. Production Management and Quantity Foods
   A. Forecasting
   B. Food production
      1. Principles
      2. Systems
      3. Controls
   C. Recipe standardization
      1. Value of
      2. Conversion for volume food production
      3. Monitoring and managing waste
   D. Portion control and standard yield
   E. Employees guidelines
      1. Work ethics
      2. Safe and sanitary practices
   F. Food modifications
      1. Energy
      2. Nutrient
      3. Consistency
V. Delivery and Service
   A. Methods
      1. Centralized
      2. Decentralized
   B. Choice of delivery systems
   C. Equipment
      1. Needs
      2. Features
      3. Selection
VI. Sanitation and Safety
   A. Microbiology and food
   B. Major foodborne diseases
   C. Sanitation standards
      1. Occupational Safety and Health Association (OSHA)
      2. Hazard Analysis and Critical Control Points (HACCP)
VII. Facilities Planning and Design
   A. Steps
   B. Design elements and development
   C. Work areas
   D. Equipment and furnishings
      1. Features
      2. Selection
      3. Specifications and purchase
   E. Energy conservation
VIII. Financial Management
   A. Budgeting and cost control
      1. Budget types
      2. Planning process
      3. Portion size
      4. Menu planning
      5. Food purchasing
      6. Payroll
   B. Records and reports
      1. Types
      2. Calculations
   C. Financial accountability
      1. Daily food-cost report
      2. Profit and loss statement
      3. Annual reports
   D. Marketing
 
MCCCD Governing Board Approval Date: 6/22/2004

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.