| 5/18/2024 4:14:40 AM |
| New Course (First Version) |
| CATALOG INFORMATION
|
| Discipline and Nbr:
DIET 52 | Title:
MGT TRAINING TECH |
|
| Full Title:
Management Training Techniques |
| Last Reviewed:10/25/2021 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 3.00 | Lecture Scheduled | 3.00 | 17.5 max. | Lecture Scheduled | 52.50 |
| Minimum | 3.00 | Lab Scheduled | 0 | 14 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 3.00 | | Contact Total | 52.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 105.00 | Total Student Learning Hours: 157.50 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade Only
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
Catalog Description:
Untitled document
Supervisorial responsibilities with emphasis on managing a food service operation, including employee selection, training, evaluation, grievance procedure, documentation and dismissal, scheduling, budgeting, writing policies and procedures, and preparedness for review of kitchen operation by regulatory inspectors.
Prerequisites/Corequisites:
Recommended Preparation:
Eligibility for ENGL 100B or ENGL 100.
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
Responsibilities for managing a Food Service operation, including employee relations, budget, writing policy and procedures and state regulatory review.
(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100B or ENGL 100.
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
| |
| CSU GE: | Transfer Area | | Effective: | Inactive: |
| |
| IGETC: | Transfer Area | | Effective: | Inactive: |
| |
| CSU Transfer: | Transferable | Effective: | Fall 1981 | Inactive: | |
| |
| UC Transfer: | | Effective: | | Inactive: | |
| |
| C-ID: |
Certificate/Major Applicable:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
Untitled document
The students will:
1. Describe techniques of assertive behavior.
2. Write a policy and procedure.
3. Distinguish different management styles.
4. Write a job description.
5. Write an employee schedule.
6. Design strategies for motivating employees.
7. Describe methods of effective verbal and written communication.
8. Plan a budget.
9. Recognize legal limits in the interview and hiring process.
10. Present an inservice training session.
11. Write a performance evaluation to include a plan for disciplinary
action.
12. Write a plan for clinical quality assurance.
13. Recognize sexual harassment and substance abuse; and describe
the appropriate course of action for working with affected
employees.
Topics and Scope
Untitled document
1. Assertiveness.
2. Policies and procedures - JCAHO and Title 22.
3. Management styles.
4. Job descriptions.
5. Scheduling.
6. Employee motivation.
7. Communication - verbal and written.
8. Budgeting.
9. Hiring, interviewing.
10. Inservice training.
11. Performance evaluation/employee discipline.
12. Quality assurance.
13. Employee problems.
Assignments:
Untitled document
The students will:
1. Write a policy and procedure.
2. Write a job description.
3. Develop and present an inservice training.
4. Draft a quality assurance procedure.
5. 2 midterms.
6. Final exam.
Methods of Evaluation/Basis of Grade.
| Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing. | Writing
30 - 45% |
| Written homework, Term papers | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 20% |
| Homework problems, Exams | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
10 - 30% |
| Class performances | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
25 - 50% |
| Multiple choice, True/false, Matching items, Completion | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
0 - 0% |
| None | |
Representative Textbooks and Materials:
Untitled document
FOOD SERVICE MANUAL FOR HEALTH CARE INSTITUTIONS by R. Puckett and
B. Miller.
Print PDF
