CCOG for DM 129 archive revision 201403
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- Effective Term:
- Summer 2014 through Fall 2014
- Course Number:
- DM 129
- Course Title:
- Food Service and Personnel Management
- Credit Hours:
- 4
- Lecture Hours:
- 40
- Lecture/Lab Hours:
- 0
- Lab Hours:
- 0
Course Description
Covers managing people in the food service setting. Includes performing, planning and implementing safe food production from purchasing to serving.
Intended Outcomes for the course
Upon successful completion students should be able to:
- Manage, schedule, recruit and evaluate kitchen staff.
- 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
- Mock performance review
- Mock interview
- Research and plan a food service menu
- Research and prepare a production schedule
- Write inspection report on hazard control
Outcome Assessment Strategies
- Written examination
- Written assignments
- Critical analysis of material
- Course activities and discussion
- Presentations and/or projects
Course Content (Themes, Concepts, Issues and Skills)
- Analyze management responsibilities and interpret state and federal employment laws.
- Determine personnel needs including, recruitment, interview, performance standards scheduling and staff empowerment and developments.
- Prepare standardized recipes using proper forecasting, purchasing, storing, and cooking procedures.
- Implement continuous quality management.
- Maintain department budget by using cost effective procedures.