DIT 2735 Foodservice Retail Business Management & Mid-Program Assessment
This course introduces the functions of management and identifies a variety of tools used to assist with organizational performance. While designed for the healthcare nutrition department managerial application, the proliferation of foodservice business operations such as cafes, coffee shops, and specialty food kiosks within healthcare settings, this course provides retail business concept strategies and exposure. Application of marketing concepts, financial reports/budget, quality improvement and current trends/regulations in healthcare nutrition environments reviewed. This foodservice course culminates the Nutrition & Dietetics Technician program food service and food management curriculum offerings. Students continuing on to complete their Medical Nutrition Therapy I and II courses must successfully complete the Mid-Program Assessment for Domain I (foodservice management) exam offered in this course. Students will have 3 attempts to successfully complete the assessment exam with an 82% or higher. Unsuccessful completion of the assessment exam will require a Program Director-guided remediation strategy.
Division: Health Sciences
Department: Nutrition and Dietetics
Repeatable Credit: No
Offered Online: No
Prereqs: NONE
Outcomes
- Apply marketing concepts to foodservice management.
- Describe the current trends and regulations of various foodservice systems (schools, corrections, etc).
- Identify a variety of management tools that assist with organizational performance.
- Describe the safe production of food, the use of foodservice systems, and the standard functions of management.
- Participate in performance improvement, utilize policies and procedures for outcomes development while applying appropriate safety/sanitation principles.
- A comprehensive mid-point exam to assess student competency and knowledge in foodservice systems and management per accreditation directive.
Credit Hours: 3
Classroom Hours: 3