Food Systems Management Practice in Dietetics
Supervised practice in food service systems management.
NDFS
622
 Hours2.0 Credit, 2.0 Lecture, 32.0 Lab
 PrerequisitesAdmittance into post-baccalaureate dietetic internship OR admittance into nutrition science dietetics MS, dietetics specialization.
 TaughtFall Term 2
Course Outcomes: 


Quality

CRD 1.1: Select indicators of program quality and/or customer service and measure achievement of objectives.

Program quality

1

CRD 1.1: Select indicators of program quality and/or customer service and measure achievement of objectives.

  • Dollar Data: productivity and economic

Compliance

2

CRD 2.1: Ensure Pendulum Court is in compliance with Health Department and ServSafe standards

  • Participate in Health Department inspection
  • Obtain ServSafe Proctor certification
  • Teach ServSafe course to NDFS 374
  • Teach ServSafe in-services to NDFS 375

Presentations

3

CRD 2.3: Design, implement and evaluate presentations

  • Prepare/present Dollar Data weekly in NDFS 374
  • Prepare/present In-service assignment in NDFS 375
  • Financial accountability assignment, and presentation
  • Leadership assignment, and presentation
  • Intern final project report, and presentation

Active Participation

4

CRD 2.5: Demonstrate active participation and teamwork contributions in group settings

  • Collaborate/team teach ServSafe
  • Taste panel & evaluation
  • Theme day & evaluation
  • Prepare/present Dollar Data
  • Middle & final evaluation
  • Conduct daily production meetings
  • Prepare/present In-service assignment in NDFS 375
  • Prepare/conduct individual performance evaluations

Leadership

5

CRD 2.8: Apply leadership skills to achieve desired outcomes

  • Middle & final performance evaluations
  • Receive/apply feedback from student evaluations of intern performance
  • Intern daily evaluation of student performance, tracked in Critical Incidents notebook
  • Prepare/conduct individual performance evaluations

Professional

6

CRD 2.11: Demonstrate professional attributes within various organizational cultures.

  • Middle & final performance evaluations
  • Intern evaluation of student performance

Negotiation

7

CRD 2.13: Demonstrate negotiation skills

  • Intern evaluation of student performance: middle and final performance evaluations
  • Human resource management of paid employees
  • Procurement practices
  • Daily production meetings

Communication

8

CRD 3.2: Demonstrate effective communication skills for clinical and customer services in a variety of formats

  • Class presentations
  • Intern final project report
  • Dollar data presentation
  • Marketing
  • Production meetings
  • Procurement
  • Student orientation and training
  • ServSafe instruction and proctoring

Consumer Health

9

CRD 3.3: Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management

  • Taste panel and evaluation
  • Theme day and evaluation
  • Production meetings
  • Menu planning assignment

Procurement, Production, Distribution

10 CRD 3.5: Coordinate procurement, production, distribution and services of good and services
  • Daily management meeting
  • Dollar data
  • Taste panel and evaluation
  • Theme day and evaluation

Recipe and Menu Development

11 CRD 3.6: Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals
  • Theme day and evaluation
  • Menu planning assignment
  • Taste panel and evaluation
  • Recipe testing

Human Resources

12

CRD 4.1: Participate in management of human resources

  • Mid and final evaluations
  • Hiring and training of paid Pendulum Court employees

Safety, Security, Sanitation

13

CRD 4.2: Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food

  • Mid and final evaluations
  • Health Department inspections
  • ServSafe Certification

Quality Management

14 CRD 4.4: Conduct clinical and customer service quality management activities
  • Customer satisfaction survey

Technology

15 CRD 4.5: Use current informatics technology to develop, store, and retrieve and disseminate information and data
  • Dollar Data
  • Mid and final evaluations
  • Computrition program

Data Evaluation

16 CRD 4.6: Analyze quality, financial or productivity data and develop a plan for intervention
  • Dollar Data
  • Daily management meeting
  • Mid and final evaluation

Environment

17

CRD 4.7: Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment

  • Recipe testing
  • Menu planning assignment
  • Theme day evaluation

Feasibility Studies

18 CRD 4.8: Conduct feasibility studies for products, programs or services with consideration of costs and
  • Dollar Data
  • Financial accountability assignment

Financial Data

19 CRD 4.9: Analyze financial data to assess utilization of resources
  • Dollar Data
  • Financial accountability assignment