DIT 212 - Foodservice Systems

 
Description
This course provides information on the food management practices in the hospitality and health care industry.  Students learn about various foodservice systems, styles of foodservice, principles of kitchen design, menu merchandising, environmental and waste management systems and management of information systems.  This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.

1. Apply critical thinking skills. (KNDT 1.3)
2. Demonstrate effective and professional oral and written communication skills sufficient for entry into technical practice (KNDT 2.1)
3. Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion (KNDT 2.5).
4. Define management functions of human resources (KNDT 4.1).
5. Explain budgeting principles and techniques (KNDT 4.2).
6. Identify health care delivery systems and policies that impact nutrition and dietetics technician practice (KNDT 4.4).
7. Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement (KNDT 5.1).
8. Assist in development of a plan for a new service including budget (CNDT 4.4).
9. Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment. (CDNT 4.7)

1. Marketing
2. Quality management
3. Staffing the foodservice department
4. Management information systems
5. Computer applications in foodservice
6. Financial management
7. Environmental issues and waste management
8. Security and disaster planning
9. Time management
10. Stress management

• Critical Thinking & Problem Solving
• Quantitative & Scientific Reasoning

Course and Section Search