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HEA7317

Course
HEA7317
Course Title
Food Systems Management

Description

This comprehensive course addresses food service delivery systems and detailed management information from menus through recipes, forecasting, purchasing, inventory management, budgets, cost control, quality management, employee safety and more. As a certified dietary manager an essential role is human resources, which includes staffing, scheduling, motivation, performance review, training, goals and objectives and communication. This course has been approved by the Association of Nutrition and Foodservice Professionals. 70 hours classroom/50-hour preceptorship.

 

Objectives

The learner will become proficient in human resources and menu development.

Content

1. Food Procurement, Production, and Service

  • Menu Planning and Recipes
  • Sanitation and Safety
  • Purchasing, Receiving, and Inventory Management
  • Facility Layout, Design and Equipment
  • Food Production and Service
  • Evaluation of Food and Nutrition Services

2. Administrative Human Resource Management - Content includes human relations, team building, operations/staff management, communications, budgeting, departmental marketing, problem solving skills, computer applications

  • Staffing and Scheduling
  • Human Resource Development
  • Supervisor as Manager of Change
  • Leadership
  • Communication: Internal and External Relations
  • Financial Management
  • Marketing Management
  • Professional Development

Prerequisites

Application required to enter program

ACCUPLACER Assessment

CPCC Login

Method of Instruction

Lecture, guest speakers, field trips

Evaluation

Exams, book report, classroom participation