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Nutrition and Dietetics 310

NUTR 310: Food Service Studies I: Introduction to Food Service Systems

Prerequisite: Major in Nutrition and Dietetics and Junior standing

Credit Hours: (3)

Topics include history, current trends, menu development, food production and delivery systems, and physical facilities.

Note(s): Students cannot receive credit for both NUTR 310 and NUTR 218.

 

Detailed Description of Content of Course

NUTR 218 is the first of three foodservice management courses offered as part of the Foods and Nutrition Curriculum. FDSN 218 provides an introduction to the foodservice industry emphasizing research, writing, and computer skills that will be used for all three of the foodservice management courses. Major areas of study include history and current trends, menu development, food production, delivery systems, and physical facilities. A Foodservice Facility Project, as part of the student’s Academic/Professional Portfolio will be developed throughout the three foodservice courses.

 

Detailed Description of Conduct of Course

The course will be organized around lectures, class discussion, small group activities, individual projects, collaborative projects, and site visits.

 

Goals and Objectives of the Course

  • Students will develop basic knowledge about:
    • Negotiation techniques
    • Lay and technical writing
    • Interpersonal communication skills
    • Concepts of human and group dynamics
    • Food delivery systems
    • Food production systems
    • Environmental issues related to food
    • Program planning, monitoring, and evaluation
    • Strategic management
    • Facility management
    • Organizational change theory
    • Management theories
    • Materials management
    • Financial management, including accounting principles
    • Information management
    • Systems theory
    • Diversity issues
  • Students will demonstrate the ability to:
    • Use current information technologies
    • Work effectively as a team member
    • Translate nutrition needs into food choices and menus for people of diverse cultures and religions
    • Determine costs of services/operation
    • Interpret financial data

 

Assessment Measures

Evaluation of the student will be determined from tests, graded assignments and projects, research paper, final exam and attendance.

 

Other Course Information

This course, in part, fulfills the requirements for the Didactic Program in Dietetics approved by the American Dietetic Association.

 

Review and Approval

December 2002 Updated Anne Alexander, Chair

March 27, 2012 Revised