Food Service 255. Operational Management II: Procedures. Course Outline.
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ERIC Institute of Education Sciences
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| Natura: | Recurso educativo Open Access |
| Lingua: | en |
| Pubblicazione: |
1979
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| _version_ | 1867181827033137152 |
|---|---|
| author | Woodward, Nell M. |
| author_facet | Woodward, Nell M. Woodward, Nell M. |
| collection | Education Resources Information Center |
| contents | Food Service 255. Operational Management II: Procedures. Course Outline. Woodward, Nell M. Administrator Education Community Colleges Course Descriptions Course Objectives Food Handling Facilities Food Service Foods Instruction Legislation Nutrition Instruction Organizational Communication Personnel Management Productivity Supervisory Training Trade and Industrial Education Two Year Colleges An outline is provided of Food Service 225, a course offered at Orange Coast College dealing with the organization and management of food service departments within health care, community care, and school feeding programs. The outline first presents a course description, which covers prerequisite course work, the role of the course within the college's Food Service Management curriculum, and the student population expected to take the course. A glossary of terms is then provided, followed by an outline of the major course objectives and a rationale for providing the course within the occupational education program of the college. Next, the instructional materials to be used are listed, including textbooks, library materials, periodicals, and audio-visual materials. The goals, activities, and assessment measures for each of the following course units are then outlined: (1) institutional food service, (2) management principles, (3) supervisor role, (4) effective communication, (5) production and service systems, (6) personnel management, (7) employee productivity, (8) nutritional care services, (9) legislation, and (10) the future of institutional food service. The outline concludes with a discussion of the criteria to be used by the instructor in evaluating the effectiveness of the course. (JP) |
| format | Recurso educativo Open Access |
| id | eric_ED184607 |
| institution | ERIC Institute of Education Sciences |
| language | en |
| publishDate | 1979 |
| record_format | eric |
| spellingShingle | Food Service 255. Operational Management II: Procedures. Course Outline. Woodward, Nell M. Administrator Education Community Colleges Course Descriptions Course Objectives Food Handling Facilities Food Service Foods Instruction Legislation Nutrition Instruction Organizational Communication Personnel Management Productivity Supervisory Training Trade and Industrial Education Two Year Colleges Food Service 255. Operational Management II: Procedures. Course Outline. Woodward, Nell M. Administrator Education Community Colleges Course Descriptions Course Objectives Food Handling Facilities Food Service Foods Instruction Legislation Nutrition Instruction Organizational Communication Personnel Management Productivity Supervisory Training Trade and Industrial Education Two Year Colleges An outline is provided of Food Service 225, a course offered at Orange Coast College dealing with the organization and management of food service departments within health care, community care, and school feeding programs. The outline first presents a course description, which covers prerequisite course work, the role of the course within the college's Food Service Management curriculum, and the student population expected to take the course. A glossary of terms is then provided, followed by an outline of the major course objectives and a rationale for providing the course within the occupational education program of the college. Next, the instructional materials to be used are listed, including textbooks, library materials, periodicals, and audio-visual materials. The goals, activities, and assessment measures for each of the following course units are then outlined: (1) institutional food service, (2) management principles, (3) supervisor role, (4) effective communication, (5) production and service systems, (6) personnel management, (7) employee productivity, (8) nutritional care services, (9) legislation, and (10) the future of institutional food service. The outline concludes with a discussion of the criteria to be used by the instructor in evaluating the effectiveness of the course. (JP) |
| title | Food Service 255. Operational Management II: Procedures. Course Outline. |
| topic | Administrator Education Community Colleges Course Descriptions Course Objectives Food Handling Facilities Food Service Foods Instruction Legislation Nutrition Instruction Organizational Communication Personnel Management Productivity Supervisory Training Trade and Industrial Education Two Year Colleges |
| url | https://eric.ed.gov/?id=ED184607 |