NFSC 350 - Foodservice Operations
This syllabus covers the general subject matter and format for the course but does not apply to any specific semester. For information about this course for a particular semester please contact the course Instructor. Syllabi for all courses in the Department of Nutrition and Food Science are subject to change at any time per decision of the Instructor. The Instructor for the course may also change at the discretion of the Department of Nutrition and Food Science.
Course Description
This course will provide you with an introduction to the responsibilities of managers and supervisors in quantity foodservice establishments. You will learn about planning, preparation, and service of acceptable, safe, and nutritionally adequate meals at a designated budgetary level. Additionally, you will gain laboratory experience in quantity food production and service.
Objectives
Upon successful completion of this course you will be able to:
- Explain production control measures and the practices, appropriate methods and techniques for preparing foods in quantity.
- Use, clean and maintain quantity cooking utensils and equipment.
- Plan acceptable menus suitable for specific foodservice facilities and customers within given financial constraints.
- Use the appropriate sanitation and safety procedures in storage, preparation and distribution of food and non-food items.
- Describe appropriate procedures for purchasing specific foods of desired quality, quantity and price.
- Understand financial management and marketing as they apply to foodservice.
- Apply the principles of work simplification to the production and service of quantity foods.
- Explain the management functions within the foodservice system and the various subsystems.
- Explain quality management techniques in foodservice.
- Use computer technology appropriate for foodservice settings.
- Understand laws and regulations affecting foodservice operations.
Instructor
Nancy Brenowitz, MS, RD, LD
3309 Marie Mount Hall
(301) 405-4532
Office hours: By appointment or Wednesdays 10-12
http://128.8.90.143:8080/cms/entity/nb81@umail.umd.edu
Required Materials
- Molt, M. Food for Fifty, 12th Ed. Prentice-Hall, 1996.
- Payne-Palacio, J. and M. Theis West & Wood’s Introduction to Foodservice, 9th ed. Prentice-Hall, 2001.
- Lab Management Manual – Beljean’s Printing at the Maryland Book Exchange, Route 1.
- Pocket thermometer - purchase during first lab. $13.50.
- Computer forms disk - purchase during first lab. $2.00.
Recommended
- Budgen, June. The Book of Garnishes, 2nd Ed. H.P. Books, 1986.
Schedule of Classes
| Week # | Topic | Reading | Laboratory |
| Week 1 | Introduction to Course Menu Planning Meal Themes Due |
Chapter 1, Chapter 4 | NO LAB |
| Week 2 | Standardizing and Adjusting Recipes Class Menu Coordination Menus Due |
p. 175-180, 180-187, Lab Manual | Introduction to Lab Manual |
| Week 3 | Costing Recipes Sanitation |
p. 180-187 | Introduction to Equipment; Knife Skills |
| Week 4 | HACCP Safety Types of Foodservice Systems Recipe Assignment Due |
Chapters 3, 9 | Soup, Salad, Bread, Garnishes |
| Week 5 | Functions of a Manager Challenges in Foodservice: Changing Foodservice Systems Guest Speaker: Karen Grosse, RD, LD Clinical Nutrition Manager Suburban Hospital, Bethesday, MD Marketing and Customer Service |
Chapter 13, Chapter 17, p. 113-115, 222-228 | Departmental Meals |
| Week 6 | Financial Reports and Budgeting EXAM 1 |
p. 471-474, Chapter 16 | Student Meals |
| Week 7 | Menu Pricing Cost Control Production Management |
Chapters 3, 9 | Student Meals |
| Week 8 | Work Simplification Equipment Selection and Maintenance Layout and Design |
p. 71-77 | Student Meals |
| Week 9 | Purchasing and Specifications | NO READINGS | Student Meals |
| Week 10 | Inventory and Storage Alcoholic Beverages Food and Business Menu Planning in the School Lunch Program Guest Speaker: Kathy Lazor Director of Food and Nutrition Services Montgomery County Public Schools |
p. 256-266 | Student Meals |
| Week 11 | Religious Holidays and Foodservice Field Trip: Hillel Field Trip: Campus Diner |
Chapters 2, 8 | Student Meals |
| Week 12 | Guest Speakers: Food and Nutrition Information Center EXAM 2 Ethics |
Chapter 13 | Student Meals |
| Week 13 | Field Trip: Campus Baker School Lunch Assignment Due |
NO READINGS | Student Meals |
| Week 14 | Guest Speaker: Robert Sudler, MS Health Inspector District of Columbia Department of Health |
NO READINGS | Student Meals |
| Week 15 | Assign Take Home Final Evaluations |
Chapter 17; p. 113-115 and 222-228 | Student Meals |
Evaluation
| 2 exams @ 75 points | 150 |
| Take Home Final exam | 120 |
| Labs (12 @ 15 points) | 180 |
| Lab Management Project | 220 |
| Homework | 90 |
| Class participation (1 per lec.) | 45 |
| Total | 805 |
Homework Assignments
| Assignment | Points |
| Standardizing, Adjusting and Costing a Recipe | 40 |
| Presentation of Research Article | 25 |
| School Lunch Menu | 25 |
Notes on Assignments
- Unless otherwise specified, all assignments are to be typed.
- Plan ahead. “I can’t get the disk to print” is generally not an acceptable excuse.
- Proofread. Any assignments with typographical errors will automatically lose 5% of the possible points.
- All assignments are to represent each student’s own work.
For more information, contact Nancy Brenowitz, MS, RD, LD
Last updated: 10/5/2006