Course Description: Emphasis on the foodservice system model for understanding quality control; food procurement, production, and marketing; management and evaluation of foodservice facilities, human and financial resources. Prerequisites: BSAD 060 or CDAE 158; BSAD 120; minimum Junior standing; Dietetics or Nutrition and Food Sciences, and Dietetics, Nutrition and Food Sciences majors only.
Section Description: The course NFS 250 Foodservice Systems Management provides an overview of the management practices utilized to direct, operate and control foodservices. The course focuses on the role and competencies of the Registered Dietitian (RD) working in these environments. Students will gain an understanding of volume food production and service through a series of problem-based learning activities as well as didactic coursework. Through an emphasis on group work, practical case studies, and an applied field practicum, students will become familiar with the techniques foodservice managers utilize to control human and financial resources required for the operation of a successful foodservice. Themes of sustainability relevant to foodservice operators are central to the course. The topics of sustainable food sourcing, menus of change, waste stream management and green kitchen design, are essential for future registered dietitians who may manage healthcare foodservices Graduate students enrolled in NFS 250 must complete all required coursework but must also demonstrate proficiency in applying dietetic management techniques to monitor, control, evaluate and improve quality in a foodservice. (See specific information at the end of syllabus.) Required text:Gregoire, Mary. Foodservice Organizations: A Managerial and Systems Approach. 9th edition. ISBN-13 978013401.
|W||17:05 - 20:05||AIKEN CENTER 110|
Instructor(s): Sylvia Maria Geiger
Meeting Dates: 16 Jan 2018 - 04 May 2018