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: 


Program quality

1

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

  • Dollar Data: productivity and economic tracking
  • Customer satisfaction surveys

Compliance

2

CRDN 2.1: Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Nutrition and Dietetics.

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

Presentations

3

CRDN 3.4: Design, implement and evaluate presentations to a target audience.

  • Prepare/present Dollar Data weekly in NDFS 374
  • Prepare/present In-service assignment in NDFS 375
  • Intern final project report, and presentation
  • ServSafe instruction to junior students in NDFS 375

Active Participation

4

CRDN 2.3: Demonstrate active participation, teamwork and 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 ServSafe in-service assignment in NDFS 375
  • Prepare/conduct individual performance evaluations

Leadership

5

CRDN 2.7: Apply leadership skills to achieve desired outcomes.

  • Receive Instructor feedback through 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

CRDN 2.10: Demonstrate professional attributes in all areas of practice.

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

Negotiation Skills

7

CRDN 2.8: Demonstrate negotiation skills.

  • Prepare and conduct evaluation of student performance: middle and final performance evaluations
  • Human resource management of paid employees
  • Procurement practices
  • Conduct daily production meetings

Communication

8

CRDN 3.3: Demonstrate effective communication skills for clinical and customer services in a variety of formats and settings.

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

Consumer Health

9

CRDN 3.7: 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

Procurement, Production, Distribution

10

CRDN 3.9: Coordinate procurement, production, distribution and service of goods and services demonstrating and promoting responsible use of resources.

  • Daily management meeting
  • Dollar data
  • Taste panel and evaluation
  • Theme day and evaluation

Human Resources

11

CRDN 4.1: Participate in management of human resources

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

Safety, Security, Sanitation

13

CRDN 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

13

CRDN 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

Environment

13

CRDN 4.6: Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment.

  • Recipe testing
  • Taste Panel Assignment
  • Theme day evaluation

Feasibility Studies

14

CRDN 4.7: Conduct feasibility studies for products, programs or services with consideration of costs and benefits.

  • Dollar Data
  • Taste Panel Assignment
  • Theme day Assignment

Financial Data

15

CRDN 4.8: Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies

  • Dollar Data Assignment
  • Taste Panel Assignment
  • Theme Day Assignment

Cultural Competence/Sensitivity

16

CRDN 2.11: Show cultural competence/sensitivity in interactions with clients, colleagues and staff.

  • Intern hiring/training of paid PenCourt employees
  • Customer surveys
  • Intern mid and end of semester performance evaluations of students

Self-Improvement

17

CRDN 2.12: Perform self-assessment and develop goals for self-improvement throughout the program

  • Instructor mid and end of semester evaluations of intern performance

Mentoring/Precepting

18

CRDN 2.15: Practice and/or role play mentoring and precepting others.

  • Interns manage junior students in PenCourt.
  • Interns mid and final performance evaluations of junior students.