SRJC Course Outlines

4/14/2024 11:08:25 PMDIET 52 Course Outline as of Fall 2008

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  DIET 52Title:  MGT TRAINING TECH  
Full Title:  Management Training Techniques
Last Reviewed:10/25/2021

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled013 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total 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:
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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 100 or ESL 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 100 or ESL 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:TransferableEffective:Fall 1981Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon successful completion of this course, students will be able to:
1.  Describe and evaluate techniques of assertive behavior.
2.  Compose a policy and procedure.
3.  Compose and contrast different management styles.
4.  Evaluate time management techniques for improving a food service
   operation.
5.  Compose a job description.
6.  Develop an employee schedule.
7.  Design strategies for motivating employees.
8.  Determine examples of work simplification procedures appropriate for
   a commercial food operation.
9.  Compare and contrast methods of effective verbal and written
   communication.
10. Plan a budget.
11. Identify legal limits in the interview and hiring process.
12. Identify sexual harassment and substance abuse; and determine
   the appropriate course of action for working with affected
   employees.
13. Compose a performance evaluation to include a plan for disciplinary
   action.
14. Compare a plan for clinical quality assurance.  

Topics and Scope
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Topics will include but not be limited to:
1.  Assertiveness:
     a.  conflict management
     b.  decision making
2.  Policies and procedures - Joint Commission for Accreditation of Health
   Care Organizations (JCAHO), Ombudsman Act (OBRA), and Title 22.
3.  Management styles.
4.  Time management.
5.  Job descriptions.
6.  Scheduling.
7.  Employee motivation.
8.  Work simplification.
9.  Safety programs.
10.  Communication - verbal and written.
11.  Budgeting.
12.  Hiring, interviewing.
13. In-service training.
14. Employee management problems:
     a.  sexual harassment
     b.  substance abuse
15. Performance evaluation/employee discipline.
16. Quality assurance.  

Assignments:
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1.  Write a policy and procedure.
2.  Write a job description and employee schedule.
3.  Draft a quality assurance procedure.
4.  Midterms.
5.  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
20 - 40%
Written homework
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Homework problems
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
5 - 10%
In-service training demonstration.
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 60%
Multiple choice, True/false, Matching items, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance and participation


Representative Textbooks and Materials:
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Food Service Management Study Course, 3rd Edition,1999, Iowa Dietetic
Association, Shirley Gilmore.
Managing Food Service Operations, 4th Edition, 2002, S. Grossbauer.  

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