NT 277 - Field Experience for Food Systems Management

Credit Hours: 3

This supervised practice provides field experience in health care settings focusing on practical application of knowledge provided in management courses. Projects include human resource functions, meal planning, food production, sanitation and safety, standardized recipes, purchasing, inventory, cost control and quality assurance. A capstone experience is provided with practice assuming the role of a food service manager in a health care facility.

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

participate in human resource functions, including interviewing, performance appraisals, and discipline issues;
supervise and evaluate procurement, distribution, and service within food service delivery systems;
collect and process financial data to develop department budget and operating plans;
participate in equipment selection and design/redesign of work units;
participate in facilities planning and evaluate design;
participate in performance improvement/organizational change, including:
- design outcome studies;
- collect data;
- assess problems;
- implement change; and
- evaluate outcomes.
plan, develop, and implement a menu that allows for special diet and texture modifications;
assist with the production of food that meets nutrition guidelines, cost parameters, consumer acceptance, and applicable laws and regulations;
standardize and test a recipe;
assist in maintaining and supervising a safe and sanitary food service environment;
perform ethically in accordance with the values of ACEND;
participate in performance review and self-evaluation;
communicate effectively with all staff and supervisors; and
use computer applications in FSM.

Prerequisites: NT 128, NT 275
Corequisites: NT 276, NT 284, NT 285, NT 286
S (N)

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