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Rutgers SHP Requirements for Graduation and Course Descriptions

Department of Clinical and Preventive Nutrition Sciences

M.S. in Clinical Nutrition for Aspiring Dietitians

NUTR3400 - Principles of Food Service Management

Course Description

This course covers food service, business, and management principles to guide ethical practice. The students learn to assign responsibilities according to work and personal competence, measure productivity, and meet budget priorities. Workflows are designed and analyzed to make recommendations on the quality and quantity of work, and to produce policies and performance measures. Food systems principles and food preparation techniques are applied to ensure safe and efficient food and water delivery.

This course equips students with a solid foundation in areas such as food safety and facility sanitation, nutrition, menu/meal planning, food purchasing and procurement, kitchen operations, facilities design, customer/client service, and employee development. Students use a matrix or measure to evaluate the need for financial, technical, and equipment resources to provide food services and understand contractual agreements. They develop a plan to minimize vulnerabilities in the food supply chain and optimize opportunities to reduce the environmental carbon footprint of foodservice operations.

Credits/Modes of Instruction

Credits: 3

This is a three (3) credit distance-based undergraduate course that will be taught using the Canvas learning platform. Students are expected to participate in course discussions and activities, including course lectures and asynchronous class activities. Students are expected to participate in weekly discussions, course activities, and course assignments as outlined in the Course Schedule.

Prerequisites

None

Course Goals and Outcomes:

Goals

This course is aims to provide students with a foundational knowledge of food service and management principles which will serve as a prerequisite course for students to enroll in a graduate nutrition program.

Outcomes

At the end of this course, students will be able to demonstrate:

1. an understanding of microbiology as it applies to food safety across all foodservice operations;

2. an understanding of food preparation techniques;

3.an understanding of menu and meal planning;

4.an understanding of procurement, kitchen operations, and facilities design;

5.an understanding of purchasing, receipt, and storage of products used in food production;

6. an application of principles of food safety and sanitation to the storage, production
and service of food;

7. an application of principles of organizational management to food service;

8. an understanding of foodservice risk management strategies and programs;

9. an understanding of the value of sustainability in foodservice operations.