| Searching Current Courses For Fall 2016 |
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Course: |
DIT 123
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Title: | Mgmt For Dietary Managers |
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Long Title: | Management For Dietary Managers |
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Course Description: | Covers the following topics: menu planning, food and supplies procurement and production, personnel supervision, human relations, staff development, financial control, operations management, sanitation and safety. |
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Min Credit: | 4 |
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Max Credit: | |
STANDARD COMPETENCIES:
I. Check tray line for food quality, portion size, and diet accuracy. (MFS-3)
II. Supervise the preparation and serving of special nourishment`s and supplemental feedings. (NT-19)
III. Develop food service to include continues quality improvement procedures. (NT-18)
IV. Evaluate food acceptance survey. (MFS-1)
V. Identify appropriate resources to modify standard menus to suit patients` needs. (NT-5, 13)
VI. Develop and maintain employee time schedules. (HRM-7)
VII. Prepare daily work assignments. (HRM-7)
VIII. Define personnel needs and job functions. (HRM-2)
IX. Interview and select employees. (HRM-4)
X Manage, discipline and recommend promotion/termination. (HRM-6)
XI. Conduct employee performance evaluations. (HRM-5)
XII. Implement required changes in food service department. (HRM-13)
XIII. Prepare, plan and conduct department meetings. (HRM-12)
XIV. Present work procedures and plans. (HRM-14)
XV. Teach employees. (HRM-11)
XVI. Recommend improvements in department changes and layout. (HRM-11)
XVII. Set goals and priorities for department. (HRM-13)
XVIII. Represent department at external meetings. (NT-10; HRM-18)
XIX. Coordinate department services and plans with outside groups. (HRM-16)
XX Communicate patient information to other health professionals. (HRM-15)
XXI. Participate in patient/client care conferences. (NT-11)
XXII. Participate in a medical audit of patient/client care. (HRM-17)
XXIII. Receive, store, distribute food supplies and equipment. (S-1)
XXIV. Prepare and maintain inventory records. (MFS-11)
XXV. Follow standard sanitation and infectious disease control practices. (S-2)
XXVI. Write cleaning procedures for equipment and work areas. (S-3)
XXVII. Conduct routine safety inspection of work area. (S-7, 6)
XXVIII. Conduct routine maintenance inspection of equipment. (S-8)
XXIX. Conduct routine maintenance inspection of equipment. (S-8)
XXX Organize workflow and use of equipment. (MFS-9)
TOPICAL OUTLINE:
I. Patient/client services-provide food services
II. Food facility personnel-hire and supervise
III. Food service personnel-develop personnel and communications
IV. Food service personnel-professional interactions.
V. Food/kitchen-manage supplies, equipment use, sanitation and safety.
VI. Food/kitchen-manage supplies, equipment use, sanitation and safety.
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Front Range Community College |
FRCC |
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Pikes Peak State College |
PPCC |
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