Curriculum: Food Service Management

Objectives and Activities

1. Establish professional relationships in the practice of dietetics.
   a. Interview selected individuals regarding roles and responsibilities: food service director, assistant food service
   director, supervisor, food service worker.
2. Assure that food service operations meet the food and nutritional needs of clients served and target markets.
   a. * Conduct a customer satisfaction survey (or other method) to determine level of customer satisfaction. Analyze date and write recommendations.
   b. *Analyze one week's menus using a computer analysis program. Write a report summarizing your findings.
   c. After a discussion with your preceptor, choose one menu item identified in the computer analysis for recipe modification to increase customer acceptability/nutritional value.
3. Utilize the menu as the focal point for control of the food service system.
   a. * Develop a week menu cycle for your facility (or other menu assignment, as chosen by your preceptor).
4. Demonstrate knowledge of the purchase, use, and care of quantity food production equipment.
   a. Read specifications, and use and care information for all major pieces of equipment. Demonstrate ability to use safely and care for a selected piece of equipment.
5. Demonstrate familiarity with appropriate procedures for quantity food production throughout the food
   service facility.
   a. Participate in all areas of quantity food production in the facility.
   b. Spend time specifically in the cook's area helping prepare at least one noon meal.
   c. Use and develop production sheets throughout the facility.
6. Read and understand Federal, state, and local health sanitary codes.
   a. Review the sanitation standards of the food service facility.
   b. *Conduct a time temperature study.
   c. *Use HACCP to develop a flow chart for one recipe.
7. Utilize computer systems in food service management.
   a. *Analyze the present use of computers in the food service facility. Discuss ways in which services are performed by the computer. Develop at least one suggestion for additional ways that computers can be incorporated into food service management operations.
8. Utilize specifications in purchasing.
   a. Work with food service director in purchasing activities.
9. Participate in regular inventory procedures and storeroom management.
   a. Take part in at least one regular inventory with the appropriate personnel. Extend figures for that inventory.
10. Understand and use finical management information.
    a. Examine and read cost reports, budget statements, income and expense statements, balance sheets, and other records
    as available in the facility.
    b. *Using whatever standard for cost effectiveness issued in the facility ( i.e. food cost, labor cost/meal etc.) develop at least
    one suggestion for improvement in cost effectiveness.
    c. *Develop at least one marketing/revenue generating suggestion for the food service department. Write a proposal, including budget, for the implementation of this suggestion.
11. Use forecasting as a production tool.
    a. Examine current forecasting records as used in the facility. Determine the usefulness of these records to the food service department.
12. Participate in the distribution and service of food to the facility's customers.
    a. Check the food for quality (taste, texture, temperature, etc.) prior to the beginning of the service period.
    b. Take part in the service of food to customers on a regular basis.
13. Provide education and training to other professionals and employees.
    a. *Deliver an inservice education program for employees.
    b. *Complete a project designated by your food service preceptor.
14. Participate in quality assurance programs appropriate to you facility.
    a. Review procedures for quality assurance within the food service facility.
    b. Participate in appropriate QA activities as determined by your preceptor.
15. Assume responsibilities of a supervisor in a food service facility, as appropriate.
    a. If appropriate, with your preceptor, determine an area within the food service system to assume supervisory responsibilities.

Evaluation Methods

• Daily journals
• Evaluation of projects by internship faculty
• Ongoing feedback on performance by preceptor
• Performance evaluation, final

* Denotes assignment. Directions for assignments will be provided to interns and preceptors. All internship assignments will be submitted to internship faculty for evaluation via an on-line course management system.