Maricopa Community Colleges  FON207   20046-99999 
Official Course Description: MCCCD Approval: 06/22/04
FON207 20046-99999 LEC 3 Credit(s) 3 Period(s)
Introduction to Nutrition Services Management
Principles, knowledge, and techniques required for effective nutrition services management. Includes nutrition service issues in relation to health care trends, leadership skills, management theories and styles, food service manager responsibilities, and laws which pertain to nutrition service operations. Prerequisites: MAT092 or equivalent, or satisfactory score on district placement exam.
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MCCCD Official Course Competencies:
FON207   20046-99999 Introduction to Nutrition Services Management
1. Describe how trends in health care influence food and nutrition services. (I)
2. Demonstrate the importance of cost-effectiveness, cost- benefit analysis and outcome data in nutrition services management. (I)
3. Define the process to submit coding and billing of dietetics/nutrition services for reimbursement from public or private insurers. (I)
4. Understand leadership skills and basic management theories and styles. (II)
5. Identify the required qualifications and responsibilities of the food service manager. (III, IV)
6. List basic theories of motivation and discuss their application in food and nutrition services. (IV)
7. Identify laws affecting food and nutrition services. (V)
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MCCCD Official Course Outline:
FON207   20046-99999 Introduction to Nutrition Services Management
    I. Health Care Trends
        A. Overview
        B. Impact on food and nutrition services
        C. Nutrition services management
          1. Cost-effectiveness
          2. Cost-benefit analysis
          3. Outcome data
          4. Reimbursement
            a. Acute care
            b. Long term care
            c. Outpatient
            d. Private consulting
          5. Business skills
          6. Contract food service management
      II. Leadership and Management
          A. Leadership
            1. System thinking
            2. Process improvement
            3. Shared vision and team learning
            4. Personal mastery
            5. Skills
              a. Types
              b. Application in dietetics
          B. Management theories
            1. Systems approach
            2. Contingency approach
            3. Total quality management (TQM)
            4. Quality of work life (QWL)
          C. Management styles
          D. Decision-making
          E. Management information systems
          F. Materials and facility management
          G. Risk management
          H. Marketing
          I. Time management
          J. Diversity issues
          K. Motivation
            1. Theories
            2. Application to job satisfaction
        III. Food Service Manager Qualifications
            A. Education
            B. Training
            C. Experience
          IV. Food Service Manager Responsibilities
              A. Leadership and Supervision
              B. Planning
                1. Advantages
                2. Collection and evaluation of information
                3. Steps
                4. Computerized forecasting
              C. Organization
                1. Organizational chart
                2. Principles
                3. Tools
                4. Work flow
                5. Scheduling
              D. Record keeping
                1. Systems
                2. Inventory
                3. Financial
                4. Personnel
                5. Complaints
              E. Personnel
                1. Hiring process
                  a. Job description
                  b. Application
                  c. Interview
                  d. Documentation
                2. Orientation and training
                3. Human relations
                  a. Meetings
                  b. Interpersonal
                  c. Interdepartmental
                  d. Public
                  e. Management-union
                  f. Buyer-seller
                4. Supervision
                  a. Humanizing
                  b. Employee training and development
                  c. Performance review and self-evaluation
                  d. Disciplinary action
                  e. Reprimanding
                  f. Termination
                  g. Documentation
              F. Budgeting and cost control
                1. Productivity
                  a. Work simplification
                  b. Overtime
                2. Menu planning
                3. Forecasting and leftover control
                4. Food purchasing
                  a. Approaches for cost control
                  b. Open-market vs. forward buying
                5. Portion control
              G. Pilferage control
              H. Precosting
              I. Payroll and productivity
                1. Categories of payroll costs
                2. Part-time employees
                3. Overtime justification
            V. Labor Laws and Legislation
                A. Wagner Act
                B. Taft-Hartley Law
                C. Fair Labor Standards Act
                D. Disclosure Act
                E. Equal Opportunity Act
                F. Sexual Discrimination
                G. Americans with Disabilities Act (ADA)
                H. Family Leave Act
                I. Occupational Safety and Health Administration (OSHA)
                J. Other
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