Course Content and Outcome Guide for DM 129

Course Number:
DM 129
Course Title:
Food Service and Personnel Management
Credit Hours:
Lecture Hours:
Lecture/Lab Hours:
Lab Hours:
Special Fee:

Course Description

Covers managing people in the food service setting. Includes performing, planning and implementing safe food production from purchasing to serving. Prerequisites: MTH 20 and WR 90 or equivalent placement test scores. Corequisites: DM 130.

Intended Outcomes for the course

Upon successful completion students should be able to:

  1. Manage, schedule, recruit and evaluate kitchen staff.
  2. Perform all aspects of food service production in a cost effective manner from purchasing, receiving, storing, preparation and distribution to ensure nutritionally adequate meal service.

Course Activities and Design

  1. Mock performance review
  2. Mock interview
  3. Research and plan a food service menu
  4. Research and prepare a production schedule
  5. Write inspection report on hazard control

Outcome Assessment Strategies

  1. Written examination
  2. Written assignments
  3. Critical analysis of material
  4. Course activities and discussion
  5. Presentations and/or projects

Course Content (Themes, Concepts, Issues and Skills)

  1. Analyze management responsibilities and interpret state and federal employment laws.
  2. Determine personnel needs including, recruitment, interview, performance standards scheduling and staff empowerment and developments.
  3. Prepare standardized recipes using proper forecasting, purchasing, storing, and cooking procedures.
  4. Implement continuous quality management.
  5. Maintain department budget by using cost effective procedures.