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Official Course Description: MCCCD Approval: 6-2-1987 |
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FON208
1988 Fall – 2011 Fall |
LEC
3.0 Credit(s) 3.0 Period(s) 3.0 Load Occ |
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Supervisory
Functions in Food Service |
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Principles and techniques of supervision applied to food
service workers. Includes roles and responsibilities of a food service
supervisor, basic theories of management, line staffing functions, basic
concepts of communication, motivation techniques, problem-solving, labor
relations and laws, performance evaluation and basic record keeping functions
in food service settings. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON208 1988
Fall – 2011 Fall |
Supervisory Functions in Food Service |
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1.
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List qualifications and responsibilities of a food service
supervisor. (I) |
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2.
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Describe basic leadership styles and theories of
management. (I) |
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3.
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Perform basic line staffing functions in a food service
operation. (II) |
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4.
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Apply basic communication techniques in a food service
facility. (III) |
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5.
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List the basic theories of motivation and discuss their
applications in a food service setting. (IV) |
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6.
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Discuss factors and techniques of problem solving in a
food service setting. (V) |
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7.
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Discuss the roles of the supervisor and the union steward
in labor relations. (VI) |
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8.
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List and describe labor laws affecting food service
workers. (VII) |
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9.
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Discuss the essential elements of performance evaluation
and conduct an appraisal interview. (VIII) |
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10.
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Utilize basic records on personnel, costs, and inventory
in a food service facility. (IX) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON208 1988
Fall – 2011 Fall |
Supervisory Functions in Food Service |
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I. Introductory Concepts A. Role of the supervisor
in management of a food service facility 1. Relationship with top
management or owners 2. Relationship with food
service workers 3. Relationship with
customers/patients B. Basic responsibilities
of a food service supervisor C. Qualifications of a food
service supervisor D. Leadership styles and
theories of management II. Organizing people and
resources A. Steps in the hiring
process 1. The labor market a. Determining labor needs b. Recruiting techniques 2. Interviewing skills 3. Selecting the right
person B. Orientation and training
C. Scheduling and
delegating III. Basic Principles and
Techniques of Communication A. Basic concepts of group
dynamics B. Nature and pathways of
communication 1. Written 2. Spoken 3. Grapevine C. Determining what to
communicate and the mode of communication D. Barriers of
communication E. Listening skills IV. Motivation and
Direction of Employees for Job Satisfaction A. Theories of motivation B. Application of theories
to job performance V. Problem Solving
Techniques for Special Supervisory Situations A. Documentation B. Discipline and enforcing
policies 1. Absenteeism 2. Safety and/or sanitation
standards 3. Problems with alcohol or
drugs 4. Pilferage C. Working with minority
groups VI. Labor Relations A. Overview of
management-labor union relationships B. Responsibilities of the
food service supervisor C. Responsibilities of the
union steward VII. Labor Laws A. National 1. Norris-LaGuardia Act 2. National Labor Relations
Act 3. Labor-Management
Relations Act 4. O.S.H.A. B. State and local
legislation VIII. Evaluating
Performance A. Essentials of
performance evaluation 1. Major functions 2. Components of employee
evaluation 3. Steps in the process B. Conducting the appraisal
interview IX. Basic Record Keeping
Responsibilities of the Food Service Supervisor A. Personnel 1. Attendance 2. Productivity 3. Problems B. Basic finances 1. Food costs 2. Maintenance and repair
costs 3. Utilities C. Inventory 1. Food 2. Equipment and supplies |