NUTR 315 - Food Service Studies II: Operations Management

Prerequisite: NUTR 310, NUTR 320, and junior standing

Credit Hours: (4) Three hours lecture; two hours laboratory

Topics include purchasing, receiving, and inventory management, food production operations management, and facility safety. The food sanitation component uses the National Restaurant Association’s Servsafe® Certification program.

Note(s): Students cannot receive credit for both NUTR 315 and NUTR 219.

Detailed Description of Content of Course

NUTR 219 is the second of three Foodservice Studies courses offered as part of the Foods & Nutrition Curriculum. Major areas of study include 1) Purchasing, Receiving and Inventory Management, 2) Food Production Operations and Management, and 3) Food Sanitation, and Facility Safety. Students will earn certification through the National Restaurant Association’s ServSafe Ò Course. Cost control, as an operations management tool, will be an integral component of the course. Students will gain practical experience with operations and management through laboratory experiences coordinated with RU Dining Services.

Detailed Description of Conduct of Course

The class periods will be organized around lectures, problem solving, class discussion, small group activities, guest speakers, and field trips. Students are expected to complete all reading assignments in preparation for tests. Lab hours will involve food production and management experiences in coordination with RU Dining Services.

Goals and Objectives of the Course

Develop basic knowledge about

• Negotiation techniques
• Lay and technical writing
• Interpersonal communication skills
• Microbiology
• Food safety and sanitation
• Food and nonfood procurement
• Food production systems
• Program planning, monitoring, and evaluation
• Strategic management
• Materials management
• Financial management, including accounting principles
• Information management
• Systems theory
• Diversity issues

Demonstrate the ability to

• Use current information technologies
• Work effectively as a team member
• Apply microbiological and chemical considerations to process controls
• Determine costs of services/operation
• Interpret financial data

Assessment Measures

Grades will be determined based on quizzes, exams, workbook lessons, class assignments, attendance, and the practical experiences with Dining Services.

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

Revised 5/7/09

February 15, 2012 Revised