STANDARD COMPETENCIES:

 

 I.      Discuss the complexity of medical food service

 II.     Define the systems and subsystems involved:  closed systems and open systems

 III.    Define input-output relationship

 IV.     Discuss relation of medical food service to the health care suprasystem.

 V.      Define objectives and goals using:  goal classification, goal criteria, and goal congruency

 VI.     Discuss management by objectives

 VII.    Develop a complete policies and procedures manual for a skilled care facility

 VIII.   Discuss the classical approach

 IX.     Discuss human relations aspect

 X       Define open system theory

 XI.     Develop a chart showing organizational design.

 XII.    Define problems of role delineation

 XIII.   Delineate role in the health care team

 XIV.    Define committee responsibilities

 XV.     Define professional ethics

 XVI.    List rights of patients

 XVII.   Discuss the involvement of medical food service in malpractice

 XVIII.  List and explain managerial functions: planning, organizing, directing, and controlling

 XIX.    Discuss types and styles of leadership

 XX      List characteristics of managers and   leaders

 XXI.    Differentiate between formal and informal leadership

 XXII.   List approaches to motivation

 XXIII.  Discuss motivation and work values

 XXIV.   Discuss how to obtain feedback

 XXV.    List means of overcoming barriers to communication

 XXVI.   Discuss approaches to decision making:  types of decisions, problems in decision making, and problem solving tools

 XXVII.  List systems for organizing time:  time categories and program evaluations and review.

 XXVIII. Plan menus taking into consideration:  meal patterns, menu format, nonselective vs. selective menus, steps n menu planning cycle menus, menu review committee, and standardized recipes.

 XXIX.   Define managerial responsibilities for equipment planning:  facility planning, space allocation, equipment selection, specifications, layout design, environmental factors in facility design, equipment use and care, energy management related to equipment planning, and safety features of equipment planning

 TOPICAL OUTLINE:

 

 I.      Introduction:  A Systems Approach, Developing Objectives and Goals, and Organization Theory and Design

 II.     Managerial Roles and Responsibilities:  Managerial Roles, Functions of Management, Leadership, Motivation and the Employee, Effective Communication, Decision Making, and Time Management.

 III.    Subsystems in Medical Food Service:  Subsystems in Menu Planning, Subsystem for Equipment Planning, Use and Care, Subsystem for Food Purchasing, Subsystem for Food Production, Subsystem for Distribution and Service, Subsystem for Personnel Management, and Subsystem Financial Management.