Nov 17, 2019  
Spring 2019 Catalog 
    
Spring 2019 Catalog [ARCHIVED CATALOG]

NT 275 - Introduction to Food Systems Management


Credit Hours: 3

An introduction to the functions and tools of food systems management in health care facilities is provided in this first of a two-part course. Included are management roles of dietetic professionals, levels and tools of management, policies and procedures, human resource management, New York State safety and sanitation for health care, HACCP, food borne illness, menu planning and marketing.

Course Outcomes
At the completion of the term, the student will be able to:

  • demonstrate an understanding of leadership skills and basic management theory and styles;
  • demonstrate an understanding of various food service management tools, including: job descriptions, job specifications, job analysis, organizational charts, policy and procedures, and marketing;
  • demonstrate an understanding of human resource management, including: staffing process, orientation and training activities, (performance appraisals, disciplinary action, grievances, etc.), motivation, legislation and management relations;
  • demonstrate an understanding of menu planning for quantity food production;
  • apply menu planning principles to construct menus for a health care facility; and
  • demonstrate an understanding of food safety and sanitation.


Prerequisites: NT 128
F (N)