Course Content and Outcome Guide for DM 130
- Posted by:
- Joy Killgore
- Course Number:
- DM 130
- Course Title:
- DM Field Experience I
- Credit Hours:
- Lecture hours:
- Lecture/Lab hours:
- Lab hours:
- Special Fee:
Course DescriptionProvides 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. Corequisites: DM 129. Prerequisite: DM 105.
Intended Outcomes for the course
Upon successful completion students should be able to:
- Deliver food service that meets the appropriate nutrition standards for the health and/or therapy of a facility population.
- Perform the duties of the dietary manager as they relate to regulations of food safety and handling.
- Perform the duties of the dietary manager as they relate to staff development and recruitment.
- Manage a food service facility that is profit generating or financially prudent.
Course Activities and Design
- Convert employee lists and working hours to FTE figures
- Prepare short financial report.
- Discuss with the preceptor how budget is determined and who is responsible for preparing budget.
- Investigate software designed for financial management.
- Create a menu for an upcoming catered event, including setting menu prices.
- Discuss with the preceptor how personnel needs are determined.
- Review with the preceptor all job titles and job descriptions for the department.
- Write performance standards for the tasks involved in that job description.
- Create a shift schedule for at least one week.
- Create a list of possible methods to motivate employees.
- Identify strategies for managing diversity in the workplace and characterize the benefits.
- Conduct a mock interview.
- Observe an interview.
- Interpret the impact of unionization on the supervisory actions of a dietary manager.
- Discuss with the preceptor the lines/types of communication commonly used in the facility.
- Discuss, select, write and conduct a training session.
- Conduct a client satisfaction survey and a plate waste study.
- Discuss with preceptor the steps and records needed to prepare for an external evaluation and participate in the process of external evaluation
- Identify common safety hazards.
- Write an inspection report on hazard control.
- Differentiate among the types of purchasing such as prime vendor, centralized purchasing and standing orders.
- Identify possible roles of the dietary manager.
- Identify food preferences, calculate trays per minute, and identify viable solutions to overcome distribution problems.
- Discuss the value of evaluating meal service.
- Make recommendations for choosing or revising a service and delivery system.
- Honor client’s/resident’s rights while providing food and nutrition care.
- Explain the meaning of management style and identify ways of building management skills.
- Examine management tasks and management styles and use that information to build management skills.
- Develop specifications for food products.
- Calculate the amount of food to purchase for one week.
Outcome Assessment Strategies
- Full completion of required hours
Course Content (Themes, Concepts, Issues and Skills)
- Follow mechanics of purchasing from sleeting vendors and purchasing ethics to managing the accounting side of purchasing and receiving
- Investigate ways food service can be marketed as part of a competitive environment and a revenue generating component of the healthcare setting.
- 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.
- 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.
- Identify practices that are essential for ethical purchasing.
- Discuss the impact of receiving practices on quality and cost.