MCCCD Official Course Competencies:

FON206  2001 Fall – 2011 Fall

Food Service Management

1.

Identify the qualifications and responsibilities of the food service manager. (I-VIII)

2.

Describe the major aspects of directing a food service operation. (I-VIII)

3.

Recognize the relationship between controls and success of a food service operation. (V)

4.

Implement food service cost control procedures. (V)

5.

Implement food service quality control procedures. (VI)

6.

Identify laws affecting a food service operation. (VII)

7.

Prepare and maintain records. (VIII)

MCCCD Official Course Outline:

FON206  2001 Fall – 2011 Fall

Food Service Management

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