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Official Course
Description: MCCCD Approval:
6-28-2011 |
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CUL223 2012 Spring – 2013 Summer II |
LEC 3.0 Credit(s) 3.0 Period(s) 3.0 Load Occ |
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Food
Service Management |
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Administrative procedures and personnel relationships: Management
of materials costs, record keeping and legal aspects of food and beverage
service operations. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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CUL223 2012
Spring – 2013 Summer II |
Food Service Management |
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1.
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Identify the qualifications and responsibilities of the
food service manager. (I-VIII) |
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2.
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Describe the major aspects of directing a food service
operation. (I-VIII) |
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3.
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Recognize the relationship between controls and success of
a food service operation. (V) |
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4.
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Implement food service cost control procedures. (V) |
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5.
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Implement food service quality control procedures. (VI) |
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6.
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Identify laws affecting a food service operation. (VII) |
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7.
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Prepare and maintain records. (VIII) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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CUL223 2012
Spring – 2013 Summer II |
Food Service Management |
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I. Food Service Manager A. Major responsibilities 1. Leader 2. Supervisor 3. Planning 4. Organizing B. Qualifications 1. Experience 2. Education 3. Personal qualities C. Management styles D. Organizational
structures of food service operations E. Management information
systems II. Planning A. Advantages of planning B. Collecting and
evaluating information C. Steps in planning D. Computerized forecasting
III. Organizing A. Organizational chart B. Principles of
organization 1. Authority and
responsibility 2. Span of control 3. Unity of command 4. Delegation C. Organizational tools 1. Job analysis 2. Job description 3. Job specification 4. Work schedule 5. Organizational charts D. Work flow E. Scheduling IV. Personnel A. Finding and selecting 1. The application 2. The interview B. Orientation and training
C. Motivational systems D. Human relations 1. Meetings 2. Individual relationships
3. Relations with other
departments 4. Public relations 5. Management-union
relations 6. Buyer-seller relations E. Supervision 1. Humanizing supervision 2. Techniques of
maintaining discipline 3. Techniques of
reprimanding F. Solving grievance
problems G. Employee performance
review H. Termination process I. In-service training V. Budgeting and Cost
Controls A. Productivity 1. Work simplification 2. Overtime pay B. Menu planning C. Forecasting and leftover
control D. Food purchasing 1. Approaches to purchasing
for cost control 2. Open-market buying
versus forward buying E. Portion control F. Pilferage control G. Precosting
H. Payroll and productivity
1. Categories of payroll
costs 2. Part-time employees 3. Overtime justification VI. Quality Control A. Standardizing recipes B. Quality specifications 1. Meat 2. Poultry 3. Seafood 4. Fresh produce 5. Processed food 6. Surveys VII. Labor Laws A. Wagner Act B. Taft-Hartley Law C. Fair Labor Standards Act
D. Disclosure Act E. Equal opportunity law VIII. Records A. Systems of record
keeping B. Inventory C. Complaints D. Personnel E. Financial 1. Payroll 2. Purchase orders 3. Invoices 4. Income |
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