NS 4880

Applied Dietetics in Food Service Systems

Course Description

Course information provided by the Courses of Study 2014-2015.

Gain experience in facility design; equipment selection, use, and care; job analysis and evaluation; human resources planning; management of financial resources; recipe development and volume food production; computer-assisted management; employee training; and applied safety and sanitation standards. Through planning and executing a themed event, students develop skills required to operate/manage a food service program. Application of quality management in food service operations and facility management is stressed. Laboratories are arranged through Cornell Dining and other off-campus sites. Completion of a professional portfolio is required. ServSafe training and examination is conducted; successful completion results in ServSafe manager certification.

When Offered Spring.

Fees Fee for special supplies/training and activities: approx. $110.
Permission Note Enrollment limited to: Senior dietetics students.
Prerequisites/Corequisites Prerequisite: HADM 1360 or intro food service management course, NS 2470, and BIOMI 2900.

• Apply the concepts of management to a foodservice organization through activities and projects, and practical experience.
• Articulate how to implement decision- making by choosing a course of behavior from a number of possible alternatives; identify situations in simulation of foodservice operations which require the decision-making process to provide the viable solution.
• Illustrate the importance of constantly evaluating and reevaluating procedures, and recognizing the need for change only when change is an improvement.
• Describe how the menu serves as the basis and format of activity in a foodservice operation and guide for budgetary controls.
• Utilize quality control considerations and mechanisms in foodservice operations.
• Demonstrate knowledge of food science and preparation techniques in regular laboratory assignments, and the product formulation/sensory evaluation project.
• Demonstrate an appreciation for orderliness in planning, preparation, production and serving of food and its relationship to job analysis and work simplification.
• Demonstrate an appreciation of the importance of kitchen equipment layout and design and their relationship to efficient foodservice production and service.
• Utilize basic knowledge of microorganisms and sanitation in the receiving, storage, preparation, preservation, processing and serving of food (HACCP).
• Interact on a personal and professional level with foodservice personnel, function as a team member, and develop high standards of workmanship. Exhibit a high degree of professional ethics and an appreciation for the need of confidentiality within a business or health care facility.

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