Management in Food and Nutrition Systems
Pathway: educatio
Course Description: This course introduces students to the management of commercial and onsite food service operations. Basic management of people and financial resources will be covered in addition to basic marketing. This course will include chapter readings, outside readings, business project, in-class quizzes/attendance/participation, and exams. Learning Outcomes: Define management-related terms and the roles of food service managers. Analyze and discuss current and future trends and developments in commercial and on-site food service management. Understand the management process and organizational structure in all types of food service organizations. Become familiar with the utilization of human and financial resources within a food service organization. Cultivate an understanding of a sustainable foodservice operation. KRDNs covered in this course: 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions. 1.3 Apply critical thinking skills. 2.1 Demonstrate effective and professional oral and written communication and documentation. 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services. 4.1 Apply management theories to the development of programs or services. 4.2 Evaluate a budget/financial management plan and interpret financial data 4.4 Apply the principles of human resource management to different situations. 4.6 Explain the processes involved in delivering quality food and nutrition services. 4.7 Evaluate data to be used in decision-making for continuous quality improvement. 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement. 5.4 Practice resolving differences or dealing with conflict. 5.5 Promote team involvement and recognize the skills of each member. Required Instructional
#food_service managers
