Course Content and Outcome Guide for DM 130

Course Number:
DM 130
Course Title:
Dietary Manager Field Experience I
Credit Hours:
Lecture Hours:
Lecture/Lab Hours:
Lab Hours:
Special Fee:

Course Description

Provides an opportunity to practice dietary manager skills of food service delivery and personnel resource management in a hospital, a skilled nursing center or other equivalent setting. Prerequisites: DM 105. Corequisites: DM 129.

Intended Outcomes for the course

Upon successful completion students should be able to:

  1. Deliver food service that meets the appropriate nutrition standards for the health and/or therapy of a facility population.
  2. Perform the duties of the dietary manager as they relate to regulations of food safety and handling.
  3. Perform the duties of the dietary manager as they relate to staff development and recruitment.
  4. Manage a food service facility that is profit generating or financially prudent.

Course Activities and Design

  1. Convert employee lists and working hours to FTE figures
  2. Prepare short financial report.
  3. Discuss with the preceptor how budget is determined and who is responsible for preparing budget.
  4. Investigate software designed for financial management.
  5. Create a menu for an upcoming catered event, including setting menu prices.
  6. Discuss with the preceptor how personnel needs are determined.
  7. Review with the preceptor all job titles and job descriptions for the department.
  8. Write performance standards for the tasks involved in that job description.
  9. Create a shift schedule for at least one week.
  10. Create a list of possible methods to motivate employees.
  11. Identify strategies for managing diversity in the workplace and characterize the benefits.
  12. Conduct a mock interview.
  13. Observe an interview.
  14. Interpret the impact of unionization on the supervisory actions of a dietary manager.
  15. Discuss with the preceptor the lines/types of communication commonly used in the facility.
  16. Discuss, select, write and conduct a training session.
  17. Conduct a client satisfaction survey and a plate waste study.
  18. Discuss with preceptor the steps and records needed to prepare for an external evaluation and participate in the process of external evaluation
  19. Identify common safety hazards.
  20. Write an inspection report on hazard control.
  21. Differentiate among the types of purchasing such as prime vendor, centralized purchasing and standing orders.
  22. Identify possible roles of the dietary manager.
  23. Identify food preferences, calculate trays per minute, and identify viable solutions to overcome distribution problems.
  24. Discuss the value of evaluating meal service.
  25. Make recommendations for choosing or revising a service and delivery system.
  26. Honor client€™s/resident€™s rights while providing food and nutrition care.
  27. Explain the meaning of management style and identify ways of building management skills.
  28. Examine management tasks and management styles and use that information to build management skills.
  29. Develop specifications for food products.
  30. Calculate the amount of food to purchase for one week.

Outcome Assessment Strategies

  1. Full completion of required hours
  2. Assignments

Course Content (Themes, Concepts, Issues and Skills)

  1. Follow mechanics of purchasing from sleeting vendors and purchasing ethics to managing the accounting side of purchasing and receiving
  2. Investigate ways food service can be marketed as part of a competitive environment and a revenue generating component of the healthcare setting.
  3. Practice sound practices to manage human resources and explain need, methods, events that affect and appropriate data needed for forecasting menus for menu implementation and reduction of food waste.
  4. Identify the role of the dietary manager in financial management and major factors affecting cost control for food production and service, labor and operating expenses.
  5. Identify practices that are essential for ethical purchasing.
  6. Discuss the impact of receiving practices on quality and cost.