NUTR 404: Food Systems Management, T Roberts

Tags: Guest Speaker, Class Introduction, Class Schedule, Food Systems Management Overview Business Project Overview, Strategic Management Facility Design, Disabled Student Services Office, Participation Points, Food and Nutrition, Project Points, Course Policies, Business Plan, class meeting, disciplinary knowledge, financial planning, critical thinking skills, Office Hours, leadership philosophy, Food Service Organizations, Food and Nutrition major, strategic planning, core concepts, Traci Roberts, nutritional science, interpersonal skills, effective oral presentation, Food Systems Management Contact Information
Content: Nutrition 404: Food Systems Management Contact Information: Instructor: Traci Roberts Email: tl[email protected] Office Hours: By appointment Class Time & Location: Wednesday 7:00 to 9:40 p.m., HH 130 course requirements and Materials: NUTR 205 Introduction to Science of Food is a prerequisite and you may take NUTR 303 Quantity Food Production concurrently. You must be a Food and Nutrition major to register for the course. Text: Gregoire, M, (2013). Food Service Organizations: A Managerial & Systems Approach, 8thEd. Purpose of the Course: NUTR 404 builds on the technical elements of NUTR303 by providing a more conceptual understanding of food services. Exercises in strategic planning, goal-setting and standardization of processes will familiarize students with higher-level management functions. Business plan creation allows students to apply core concepts to personal vision/goal. Lectures and discussion will help solidify understanding of leadership philosophy and strengthen students' ability to organize and motivate human resources. Course Description: Theories that shape current management practices will be discussed first. The planning and organizing functions of management will be presented and business plans will be constructed. Topics will include researching industry and market trends, financial planning and analysis, productivity evaluation and developing organizational structures. The course will also include the study of effective, efficient, and moral management of humans and accounts, decision-making and communication, and leadership. School of ENS Learning Goals and Objectives: Learning Goal 1. Demonstrate core critical thinking skills and dispositions to ask and answer questions relevant to exercise and nutritional science Objective 1.1: Critically evaluate published research in the discipline. Objective 1.2: Evaluate alternative solutions to a discipline-based problem. Objective 1.3: Critically evaluate current trends and practices using disciplinary knowledge. Objective 1.4: Actively seek out discipline-based questions as opportunities to apply core critical thinking skills. Learning Goal 2: Demonstrate effective oral, written, and other interpersonal skills to help communicate knowledge and promote health and wellbeing in diverse communities. Objective 2.1: Use effective technical writing skills to communicate information about exercise and nutritional science. Objective 2.2: Use effective oral presentation skills to present information to peers and other professionals. Objective 2.3: Use effective interpersonal skills as part of an ongoing and guided dialogue with individuals who may benefit from modifying their health behavior. Learning Goal 3. Use an array of technologies to support inquiry and professional practice
Objective 3.1: Use the internet and e-mail to communicate with others and find valid information. Objective 3.2: Use various technology instrumentations to measure phenomena of interest. Objective 3.3: Use appropriate software programs to organize, analyze and interpret findings. Objective 3.4: Use presentation software to report project findings
Assessment and Grading: Exams Your grade for this course will heavily depend on your preparation for and performance on three (3) noncumulative exams. These exams require an applied and thorough understanding of the material covered in the lectures, assigned text chapters, and reinforcement materials. Exam format includes True/False, Multiple Choice and Matching. Please bring the following items to exams: Par Score Green Scantron 882ES, No. 2 Pencil and calculator. Grades will be posted in the grade center in Blackboard shortly following exams. Business Presentation The task is to create a profitable food service business. Groups of 12-15 will meet throughout the semester and form their business. Each group member will receive a specific assignment. At the end of the semester, a team will present the business plan: the concept, product and services, customer and market, and financial projections to persuade a lender that the concept is fundable and investment-worthy. The plan will exhibit vision, uniqueness and creativity. Groups can utilize any and all visual aids and each presentation must be no longer than 10 minutes, plus 2 minutes for questions from the class. Written Assignments You will be given weekly written assignments to be turned into Blackboard prior to the start of the next class. These assignments will count as your participation points. (They will be no more than Ѕ page single spaced.) These assignments will vary from text book questions, to current event article summaries, to personal journal entries of restaurant experiences. The objective of these assignments is to apply what you are learning in class and to communicate your understanding of these concepts in writing. There will be 12 writing assignments throughout the semester, 10 will be graded, so you may skip 2 without penalty. Assignment topics will be announced in class each week. No late submissions will be accepted! Extra credit opportunities You have an option to present up to two hot topic or news articles at the beginning of lecture with the exception of days when we have exams or guest speakers scheduled. The news must be relevant to the food service industry. You must post a link for reference in the discussion forum on Blackboard by the Monday evening prior to the lecture for my approval of the topic/subject. Each presentation will be worth 5 points of extra credit.
Grading: Exam 1 Exam 2 Exam 3 Participation Points Business Plan Project
Points: 100 100 100 100 100 500 Total Points
Date: weekly 11/30, 12/7
Course Policies Attendance 1. You are expected to attend all lectures. If your absence is unavoidable for any reason, you remain responsible for obtaining the information missed. A skeleton of the PowerPoint slides that are used for lecture notes will be posted for your convenience in Blackboard prior to each class meeting. 2. No request for change in exam scheduling will be entertained absent advanced notice of extraordinary circumstances. Adding the Course 3. Add codes may be given to Food and Nutrition majors meeting prerequisites and for whom the course is required as space allows. Students with Disabilities 4. If you have a documented disability and anticipate needing accommodations in this course, be certain that you work with the Disabled Student Services Office to secure appropriate documentation. Course accommodations will not be applied retroactively (e.g., after an examination). Student must request from the instructor that the exams be sent to the DSS Test Office at least three (3) days prior to the exam date documented. Plagiarism (General Catalog, page 449) 5. "Work shall be deemed plagiarism: (1) when prior work of another has been demonstrated as the accessible source; (2) when substantial or material parts of the source have been literally or evasively appropriated; and (3) when the work lacks sufficient or unequivocal citation so as to indicate or imply that the work was neither a copy nor an imitation. In short, if one purports to present an original piece but copies ideas word for word or by paraphrase, those ideas should be duly noted." "All work submitted in this course must be your own and produced exclusively for this course. The use of sources (ideas, quotations, and paraphrases) must be properly acknowledged and documented. If in doubt, you are encouraged to review guidelines for the proper use of sources (e.g., http://www.hamilton.edu/academics/resource/wc/usingsources.html), as well as the University guidelines (including definition and policy) regarding cheating and plagiarism http://its.sdsu.edu/resources/turnitin/pdf/Plagiarism_AcadSen.pdf
Class Schedule: (Subject to change)
Date:
Lecture topic:
August 31
Class Introduction: Food Systems Management Overview
Business Project Overview
September 7
strategic management
Facility Design and Sustainability
September 14
Managing Quality
September 21
Management Principles
September 28
Exam 1 ­ Group Org Chart Due
October 5
Guest Speaker ­ Chris Mejia of Baja Test Kitchen
October 12
Introduction to Leadership
October 19
Communication and Decision Making
October 26
Human RESOURCES MANAGEMENT
November 2
Exam 2
November 9
Guest Speaker ­ Margaret Mertens
November 16
Managerial Accounting, Marketing in Food Service
November 23
No Class ­ Thanksgiving Break - Presentation Slides Due
November 30
Group Presentations
December 7
Group Presentations
December 14
Exam 3, Group Evaluations Due
Assigned Reading Ch. 1 p 11-18 Ch. 1 p 8-11, 19-24; Ch. 4 78-88 Ch. 2 Ch. 9 Ch. 10 Ch. 11 Ch. 12 Ch. 13, 14 Recipe Books

T Roberts

File: nutr-404-food-systems-management.pdf
Author: T Roberts
Author: Traci Roberts
Published: Wed Sep 21 10:00:14 2016
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