NUTR 315

NUTR 315 - Food Service Management II

Prerequisite: NUTR 310 & BIOL 334

Credit Hours: (4) Four hour lecture

This course presents the basic principles and current practices of foodservice management. It is the second part of a two-part sequence. It includes the National Restaurant Association’s Servsafe® Certification program.

Detailed Description of Content of Course

This course presents the basic principles and current practices of foodservice management. It includes the National Restaurant Association’s Servsafe® Certification program.

Topics include:

Food safety
Facility sanitation and safety
Purchasing food and supplies
Receiving, storage and inventory
Food production
Management theories and functions
Leadership approaches
Human resource management
Performance improvement
Financial management

Detailed Description of Conduct of Course

Course instruction strategies may include, but will not be limited to, lecture, discussion, class activities, problem based learning, case studies, videos, guest speakers, and student presentations.

Goals and Objectives of the Course

Successful completion of the course will enable the student to:

Pass the exam to become a certified food protection manager.
Create a framework to make facility specific buying decisions.
Establish standard operating procedures for receiving, storage and inventory of product.
Plan, schedule, control and evaluate food production operations.
Apply basic management theories and functions to foodservice systems.
Identify appropriate styles of leadership for given circumstances.
Describe the responsibilities of management regarding human resources.
Identify and apply various models of performance improvement.
Describe the terminology, tools and steps involved in basic financial management.

Assessment Measures

Assessment measures may include, but will not be limited to exams, assignments, projects, case studies, oral presentations, and class participation.

Other Course Information

This course fulfills in part, the requirements for the Didactic Program in Dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics.

Review and Approval

December 2002 Updated Anne Alexander, Chair

Revised 5/7/09

February 15, 2012 Revised

April, 2019