Maricopa Community Colleges  FON206   19964-20015 
Official Course Description:   MCCCD Approval:  02/27/96
FON206      19964-20015 LEC 3 Credit(s) 3 Period(s)
Food Service Management
Administrative procedures and personnel relationships: Management of materials costs, record keeping and legal aspects of food and beverage service operations. Prerequisites or Corequisites: MAT082 or a minimum score of 43 on the ASSET Math Numerical placement test.
 
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MCCCD Official Course Competencies:
 
FON206   19964-20015 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)
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MCCCD Official Course Outline:
 
FON206   19964-20015 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
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