Course Description
Management, staffing, and delivery systems as they pertain to the resources and organization of public and private foodservice institutions.
Additional Requirements for Graduate Students:
Graduate students will complete a ten-page paper reviewing
professional literature that applies to human resource
management in food/nutrition care services. Students will
deliver a 50-minute lecture on this topic to the class.
Graduate students will also be solely responsible for
development of a sample business plan for a food/nutrition care
service or product. This includes goals, objectives,
background, marketing mix, and a plan of action. These address
the following knowledge requirements for food and nutrition
professionals with a level of advanced understanding,
complexity and specialization beyond the expectations for the
undergraduate students: Students must apply management
principles to provision of services to individuals or
organizations.
Athena Title
Management of Foodservice Orgs
Equivalent Courses
Not open to students with credit in NUTR 6620E
Prerequisite
NUTR 4610/6610
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
Students will: develop an understanding of the systems theory of foodservice management; develop a working knowledge of the roles and functions of management, including planning, organizing, directing, and controlling. This will include a knowledge of strategic planning, development of mission statements, goals, policies and procedures; develop a working knowledge of management characteristics and theories, and leadership and motivation theories; apply principles of human resource management to address scenarios typically found when delivering food and nutrition services; develop a knowledge of general principles of communication, interpersonal communications skills, group dynamics and negotiation techniques used in management of food and nutrition care services; use current communication techniques, including e-mail and internet to communicate with class members and the course instructor; develop knowledge of human resource management, including interviewing and hiring practices, labor laws and regulations, training, performance appraisal, compensation, and labor relations; apply management and business theories and principles to the development and marketing of a food or nutrition care service.
Topical Outline
What is an Organization? Organizational Structure History of Management Thought Management functions, skills, roles Strategic Planning & Decision Making Marketing and Entrepreneurship Leadership Theory Becoming an Effective Leader Organizational Change Introduction to Human Resource Management Staffing and Employment Process: Recruitment and Interviewing Orientation, Training and Development Motivation Performance Appraisal Performance Problems Employee Compensation Labor Relations Communications Skills/Interpersonal Relationships Group Dynamics Conflict Resolution Managerial Ethics
Syllabus