NS 4880

NS 4880

Course information provided by the Courses of Study 2023-2024.

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 Course fee: approximately $110 for special supplies/training and activities.
Permission Note Enrollment limited to: senior DPD (Dietetics) students. Junior DPD (Dietetics) students by permission of instructor.
Prerequisites/Corequisites Prerequisite: HADM 1360, HADM 3365, or intro food service management course, NS 2470 and BIOMI 2900.

Outcomes
  • 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.

View Enrollment Information

Syllabi:
  •   Regular Academic Session.  Choose one lecture and one laboratory.

  • 4 Credits GradeNoAud

  • 10126 NS 4880   LEC 001

    • MW Warren Hall 137
    • Jan 22 - May 7, 2024
    • Gier, E

  • Instruction Mode: In Person
    Prerequisite: HADM 1360, HADM 3365, or intro food service management course, NS 2470 and BIOMI 2900. Enrollment is limited to: DPD (Dietetics) seniors only; DPD (Dietetics) juniors with permission. Lab coat required; Fee for supplies & training: approx $100. Note that this class will meet in both HMRU Kitchen (MVR 2153) and HMRU Dining Room (MVR 2155). Please contact DNS Student Services dnsstudentservices@cornell.edu with any questions about enrollment.

  • 10127 NS 4880   LAB 401

  • Instruction Mode: In Person
    Prerequisite: HADM 1360, HADM 3365, or intro food service management course, NS 2470 and BIOMI 2900. Enrollment is limited to: DPD (Dietetics) seniors only; DPD (Dietetics) juniors with permission. Lab coat required; Fee for supplies & training: approx $100.