Mar 29, 2024  
2018-2019 Course Catalog 
    
2018-2019 Course Catalog [ARCHIVED CATALOG]

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DTM 356 - Food Service Management

Credits: 2
Lecture Hours: 2
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
The management functions required to organize and maintain an efficient, quality, dietary department are developed.
Competencies
  1. Define overall functions of each department in a health care facility.
  2. Note how food service relates to all other departments
  3. Write major policies and procedures for dietary department as directed
  4. Document nutritional status of residents through assessments, reassessments, and progress notes with guidance from the licensed dietician
  5. Develop dietary cardex or other component systems
  6. Draw an organization chart for a dietary department
  7. Describe Dietary Manager’s Code of Ethics
  8. Write job descriptions and task breakdown for major positions in food service
  9. Develop efficient work schedules and production schedules
  10. Identify procedural changes of job functions during emergencies
  11. Design a training program for new employees
  12. Discuss interview techniques when interviewing prospective employees
  13. Explain techniques to use when evaluating employee’s performance
  14. Devise required record systems and construct filing procedure for storage of records
  15. Explain how to construct an annual budget
  16. Discuss newest data processing systems and techniques related to food industry
  17. Identify communication techniques to use with surveyors, administrators, preceptor, staff, union, and residents
  18. List ways to cope with stress
  19. Plan preventive maintenance schedule for all kitchen equipment and set up equipment file system
  20. Propose long-range plan for dietary department



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