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2020-2021 Catalog 
2020-2021 Catalog [ARCHIVED CATALOG]

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DIT 210 - Human Resource Management for Dietetics

Credits: 3
3 Lecture Hours

This course provides an overview of the organization and management of foodservice in the health care industry. Topics include: management of food production personnel, selection process, orientation and training of new and established employees, 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:

  1. Use clear and effective oral and written communication (CDNT 2.2).
  2. Perform supervisory, education and training functions (CNDT 4.2).
Listed Topics
  1. Management and Leadership styles
  2. Communicating Effectively
  3. Positive Work Environment
  4. Orienting and Training Employees
  5. Developing Job Descriptions
  6. Recruiting and Selecting Applicants
  7. Interview Process
  8. Evaluating Performance
  9. Discipline
  10. In-Service Training
  11. Planning, Organizing and Controlling
  12. Decision-Making and Problem-Solving
  13. Delegating
Reference Materials
Textbook, internet, case studies.
Approved By: Bullock, Quintin Date Approved: 05/16/2018

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