| 4/27/2024 11:49:12 AM |
| Changed Course |
| 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 | 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 |
| | 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:
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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:
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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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
| |
| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | Transferable | Effective: | Fall 1981 | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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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