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Apr 23, 2024
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DIT 210 - Human Resource Management for Dietetics
Credits: 3
3 Lecture Hours
Description
This course provides an overview of the organization and management of foodservice in the health care industry. Students explore the employee selection process, orientation and training of new and established employees, and management of food production personnel. In addition, students learn job analysis procedures, employee evaluation procedures and the principle of work simplification. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Learning Outcomes
Upon successful completion of the course, the student will:
- Produce a design for the development of job descriptions and specifications through analysis.
- Develop and implement formal and informal training programs for food service workers.
- Apply critical thinking skills (KNDT 1.3).
- Demonstrate effective and professional oral and written communication skills sufficient for entry into technical practice (KNDT 2.1).
- Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion (KNDT 2.5).
- Define management functions of human resources (KNDT 4.1).
- Practice resolving differences or dealing with conflict, as appropriate (KNDT 5.4).
Listed Topics
- Management and leadership styles
- Communicating effectively
- Orienting and training employees
- Developing job descriptions
- Recruiting and selecting applicants
- Interview process
- Evaluating performance
- Discipline
- In-service training
- Planning, organizing and controlling
- Decision-making and problem-solving
Reference Materials
Textbook, internet, case studies.
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Critical Thinking & Problem Solving
- Culture Society & Citizenship
Approved By: Dr. Quintin B. Bullock Date Approved: 12/15/2021
Last Reviewed: 5/13/2022
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