NS 4880 - Applied Dietetics in Food Service Systems

Spring. 4 credits. Student option grading.

Prerequisite: HADM 1360 or intro food service management course, NS 2470 and BIOMI 2900. Course fee: approximately $110 for special supplies/training and activities. Enrollment limited to: senior Dietetics (DPD) students.

E. Gier.

Gain experience in facility design; equipment selection, use, and care; job analysis and evaluation; human resources planning; management of financial resources; recipe development and volume food production; computer-assisted management; employee training; and applied safety and sanitation standards. Through planning and executing a themed event, students develop skills required to operate/manage a food service program. Application of quality management in food service operations and facility management is stressed. Laboratories are arranged through Cornell Dining and other off-campus sites. Completion of a professional portfolio is required. ServSafe training and examination is conducted; successful completion results in ServSafe manager certification.

Outcome 1: Apply the concepts of management to a foodservice organization through activities and projects, and practical experience.

Outcome 2: Articulate how to implement decision- making by choosing a course of behavior from a number of possible alternatives; identify situations in simulation of foodservice operations which require the decision-making process to provide the viable solution.

Outcome 3: Illustrate the importance of constantly evaluating and reevaluating procedures, and recognizing the need for change only when change is an improvement.

Outcome 4: Describe how the menu serves as the basis and format of activity in a foodservice operation and guide for budgetary controls.

Outcome 5: Utilize quality control considerations and mechanisms in foodservice operations.

Outcome 6: Demonstrate knowledge of food science and preparation techniques in regular laboratory assignments, and the product formulation/sensory evaluation project.

Outcome 7: Demonstrate an appreciation for orderliness in planning, preparation, production and serving of food and its relationship to job analysis and work simplification.

Outcome 8: Demonstrate an appreciation of the importance of kitchen equipment layout and design and their relationship to efficient foodservice production and service.

Outcome 9: Utilize basic knowledge of microorganisms and sanitation in the receiving, storage, preparation, preservation, processing and serving of food (HACCP).

Outcome 10: Interact on a personal and professional level with foodservice personnel, function as a team member, and develop high standards of workmanship. Exhibit a high degree of professional ethics and an appreciation for the need of confidentiality within a business or health care facility.