Food Management Systems Syllabus for 2014-2015
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Course

FDNS-2300-001 Food Management Systems

Prerequisites

Course Description

Aspects of the organization and management of institutional food service systems. Includes menu planning and evaluation, purchasing, receiving and storage of food supplies, inventory control, sanitation and safety, and quality assurance.

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Hours

(3 sem hrs; 3 lec, 1 lab)

Class Type

On Campus Course

Syllabus Information

Textbooks

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Student Performance

Course Description:  We will be studying all of the aspects of the blending of theory and practice of food service management. This includes:

• Strategic thinking and strategic planning
• Analysis and measurement of quality
• Foodservice layout and design
• The understanding of current theories in management and leadership
• Organizational Systems for controling standards

Students will participate in various group exercises and interactively learn quality tools with a focus on continuous quality improvement in food service management.

Course Learning Outcomes:

1. The student will define the role of quality in production and service systems; explain concepts related to quality costs; list and define the quality improvement process using analysis; and participate in problem solving experieces through creative team development. SCANS* Information C5, Thinking Skills F7, Personal Qualities F14, F13, Interpersonal C9, C14
2. Student will demonstrate food handling principles firsthand in the organization and operation of the class SCANS* C5

*Meets Secretary's Commission on Achieving Necessary Skills (SCANS)

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Expected Student Behavior

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Grading Criteria

Grading Scale:

Required Examinations: 1 minimum

Examinations: Examinations will consist of true or false, and multiple choice, questions. The final examination will be comprehensive. Your final grade will be determined by dividing total number of points by the number of tests and projects.

If you have an "A" average and have not missed more than 2 classes during the semester you will be exempt from the final exam.

The instructor reserves the right to subjectively influence the final grade relative to class attendance, participation and attitude.

Attendance

Students are expected to attend all regularly scheduled class meetings. Should you need to miss a class, please contact me, so I can advise you as to what we will be covering and give you any needed assignments. It is however, your responsibility to determine what you have missed and take appropriate actions to keep up with the work. In addition, please obtain the names and phone numbers of at least two of your fellow classmates and contact them about anything you have missed.

Windrawal Policy: It is the responsibility of the student to initiate drop or withdrawal procedures through the registrar's office. Students who stoop attending class but do not officially drop or withdrqw from this course will receive a letter grade at the end of the semester.

Classroom Ground Rules: Be on time and prepared for classroom discussion. Food or drink is generally not allowed in computer classrooms. Cell phones and pagers are to be turned off or put in silent mode. No Walkman or laptop computers will be allowed while class is in session.

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Additional Information

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