|5/31/2023 10:15:00 PM||
|Discipline and Nbr:
MGT TRAINING TECH||
Management Training Techniques
|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||13 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
Title 5 Category:
AA Degree Applicable
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 105.00||Total Student Learning Hours: 157.50||
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.
Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Schedule of Classes Information
Responsibilities for managing a Food Service operation, including employee relations, budget, writing policy and procedures and state regulatory review.
Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Both Certificate and Major Applicable
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
|CSU Transfer:||Transferable||Effective:||Fall 1981||Inactive:||
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
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
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
13. Compose a performance evaluation to include a plan for disciplinary
14. Compare a plan for clinical quality assurance.
Topics and Scope
Topics will include but not be limited to:
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.
7. Employee motivation.
8. Work simplification.
9. Safety programs.
10. Communication - verbal and written.
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.
1. Write a policy and procedure.
2. Write a job description and employee schedule.
3. Draft a quality assurance procedure.
5. Final exam.
Methods of Evaluation/Basis of Grade.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
20 - 40%
|Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.||Problem Solving
10 - 20%
|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||
Food Service Management Study Course, 3rd Edition,1999, Iowa Dietetic
Association, Shirley Gilmore.
Managing Food Service Operations, 4th Edition, 2002, S. Grossbauer.