MCCCD Official Course Competencies:

FON244AB  2004 Fall – 2010 Summer II

Practicum I: Food Service Management Lab

1.

Participate in several types of food service systems. (I, IX)

2.

Plan, develop, and implement a menu that allows for special diet and texture modifications. (II, IX)

3.

Supervise and evaluate procurement, distribution, and service within food service delivery systems. (III, V, IX)

4.

Assist with the production of food that meets nutrition guidelines, cost parameters, consumer acceptance, and applicable laws and regulations. (IV, VIII, IX)

5.

Standardize and test an entire recipe. (IV, IX)

6.

Assist in maintaining and supervising a safe and sanitary food service environment. (VI, IX)

7.

Participate in facility management, including equipment selection and design/redesign of work units. (VII, IX)

8.

Participate in organizational change, planning, and goal setting processes. (IX)

9.

Supervise organizational units, including financial, human, physical, and material resources and services. (VIII, IX)

10.

Participate in human resource functions including interviewing, performance appraisals, and discipline issues. (IX)

11.

Collect and process financial data to develop department budget and operating plans. (VIII, IX)

12.

Participate in process improvement, including systems and customer satisfaction, for dietetics service and/or practice. (IX)

MCCCD Official Course Outline:

FON244AB  2004 Fall – 2010 Summer II

Practicum I: Food Service Management Lab

I. Observe and Participate in Institutional Food Service Operation(s)

A. Types

1. Proprietary

2. Philanthropic

3. Governmental

B. Foodservice systems

1. Conventional

2. Commissary

3. Ready-prepared or cook/chill

4. Assembly and serve

5. Advantages vs. disadvantages

C. Organizing dietary services

1. Principles

2. System approach

II. Observe and Use Food Service Menu(s)

A. Types

1. Selective

2. Limited or semi-selective

3. Nonselective

4. Single-use

5. Cycle

6. Special diet extension/spreadsheets

B. Characteristics

C. Factors affecting planning, development, and implementation

1. Operation type

2. Layout and equipment

3. Clientele type and expectations

4. Physical location and size

5. Budget

6. Nutritional balance

7. Presentation and flavor

8. Staff skill level

9. Food quality

10. Portion size

III. Observe and Participate in Procurement, Receiving, Storage, Inventory, and Record Keeping

A. Food safety and inspection programs

1. Food and Drug Administration (FDA)

2. United States Department of Agriculture (USDA)

3. United States Public Health Service (PHS)

4. Environment Protection Agency (EPA)

5. Local and Federal Licensure

B. Procurement

1. Ethics

a. security concerns

b. competitive bidding vs. prime vendor

c. proper payment methods

2. Types

a. centralized

b. group procurement

3. Methods

a. price reduction procedures

b. line and staff functions

c. advantages vs. disadvantages

4. Procedures

a. identifying needs

b. writing specifications

c. purchase orders

d. bid requests

e. tabulating and evaluating

5. Product Selection

a. market forms

b. food quality specifications

c. grading

6. Non-food items

a. supplies

b. alcoholic beverages

C. Receiving

1. Scheduled hours

2. Security

3. Process

4. Inspecting deliveries

D. Storage

1. Climate controls

2. Maintenance controls

3. Space evaluation

4. Preventing theft

E. Inventory

1. Types

2. Food distribution practices

3. Advantages vs. disadvantages

IV. Observe and Participate in Production Management and Quantity Food Preparation

A. Forecasting

B. Food production

1. Principles

2. Systems

3. Controls

C. Recipe standardization

1. Value of

2. Conversion for volume food production

3. Monitoring and managing waste

D. Portion control and standard yield

E. Employees guidelines

1. Work ethics

2. Safe and sanitary practices

F. Food modifications

1. Energy

2. Nutrient

3. Consistency

V. Observe and Participate in Food Delivery and Service

A. Methods

1. Centralized

2. Decentralized

B. Choice of delivery systems

C. Equipment

1. Needs

2. Features

3. Selection

VI. Observe and Participate in Sanitation and Safety

A. Microbiology and food

B. Major foodborne diseases

C. Sanitation standards

1. Occupational Safety and Health Association (OSHA)

2. Hazard Analysis and Critical Control Points (HACCP)

VII. Observe and Participate in Facilities Planning and Design

A. Steps

B. Design elements and development

C. Work areas

D. Equipment and furnishings

1. Features

2. Selection

3. Specifications and purchase

E. Energy conservation

VIII. Observe and Participate in Financial Management

A. Budgeting and cost control

1. Budget types

2. Planning process

3. Portion size

4. Menu planning

5. Food purchasing

6. Payroll

B. Records and reports

1. Types

2. Calculations

C. Financial accountability

1. Daily food-cost report

2. Profit and loss statement

3. Annual reports

D. Marketing

IX. Specific Competencies to be met in Supervised Practice Applications

A. Menu planning, development, and implementation

1. Adjust menus for special diets/texture modification

2. Standardize and test and entire recipe

3. Write all necessary recipe modifications

4. Produce a meal with a new entrée

5. Analyze recipes for nutrient content

6. Plan, develop, analyze, and implement a one week menu including at least 5 new recipes

7. Determine equipment, staffing, and budget needs based on menu development

B. Operations and management

1. Complete weekly sanitation inspections using a checklist

2. Observe/check trayline operation and provide recommendations for work simplification

3. Supervise safety and sanitation procedures

4. Conduct an inservice for food service staff using current technology

5. Supervise procurement, distribution, and service within delivery systems.

6. Place and check in an order

7. Participate in a month end inventory

8. Supervise production of food that meets nutrition guidelines, cost parameters, and customer acceptance

9. Participate in applied sensory evaluation of food and nutrition products

10. Review a county health inspection report

11. Operate all pieces of equipment

12. Conduct a customer survey

C. Facility planning and design

1. Participate in facility management, including equipment selection and design/redesign of work units

2. Write specifications for food and equipment

D. Staffing and managing human resources

1. Participate in the staffing process

a. requirements

b. job descriptions

c. application

d. interview

2. Participate in an orientation and training session

3. Assist with scheduling

4. Participate in human relations activities

a. performance appraisal

b. disciplinary action

c. grievances

d. conferences/meetings

e. labor policies, legislation, and unions

5. Assist in job analysis and forecasting

6. Understand legislation and management relations

a. The Equal Employment Opportunity Commission (EEOC)

b. Americans with Disabilities Act (ADA)

c. Family Medical Leave Act (FMLA)

d. Age Discrimination Act

e. Sexual harassment

E. Financial management

1. Participate in development of departmental budget/operating plan

2. Participate in organizational change and planning and goal setting processes

3. Collect and process financial data

4. Review annual budget and monthly financial reports

F. Marketing and process improvement

1. Assist with marketing functions

2. Review Joint Commission on Hospital Accreditation Organization (JCAHO) standards for nutrition services

3. Complete one administrative quality indicator report

G. Professional development

1. Perform ethically in accordance with the values of the American Dietetic Association

2. Participate in professional development activities

3. Participate in a performance review and self-evaluation