University of Jordan



The University of JordanFaculty of AgricultureDepartment of Nutrition and Food Technology Program: Bachelor in Nutrition and DieteticsCourse title: Food Service Management in Institutions (0603460)---------------------------------------------------------------------------------First semester 2015/2016Credit hours2 lectures LevelThird yearPre-requisite603322 Coordinator/ LecturerProf. Mohammed I. YamaniOffice number126AOffice phone22420E-mailmyamani@ju.edu.joCourse website UJ E-Learning portal Office hoursDaySundayMondayTuesdayWednesdayThursdayTime9 -109 -109 -109 -109 -10Course DescriptionThe course introduces types of foodservice in health care and other institutional settings and their organization, kitchen layout and specifications of equipment; food purchasing, receiving, storage and issuing; menu planning, cost and quality control. Food safety and sanitation in institutions.Learning ObjectivesUpon completion of this course, the student is expected to:Have information about food service industry and types of food service organizations.Be familiar with processes / systems of food service organizations Get acquainted and understand organizational structure of food service establishments.Have information about equipment and furnishings of food service organizations.Know how to carry out planning and design of food service organizationsRealize the role of the menu and know how to carry out menu planningUnderstand how to manage purchasing, receiving, storage and inventory in food service organizationsGet acquainted and know how to manage production and service activities in food service organizationsUnderstand how to manage quality in food service organizations.Intended Learning Outcomes (ILOs):Successful completion of the course should lead to the following outcomes:Knowledge and Understanding: Students will be able to:A1.Identify the characteristics of the foodservice industry. A2. Describe the functions of management; planning, organizing, staffing, leading/directing and controlling.A3. Describe the types of foodservice systems.A4. Explain the operations in any foodservice institution.A5. Understand the basis for meal and menu planning.A6. Control the resources of foodservice institution.A7. Understand food safety and hygiene in foodservice institutions. Intellectual Analytical and Cognitive Skills: Students will be able to:pare the different types of food service systems.B2. Develop meals and menus and to modify them to meet client needs and preferences. B3. Demonstrate basic principles of management in the operation of a foodservice departmentB4. Demonstrate the ability to procure food and equipment in a foodservice operation. B5. Identify means of energy and water conservation in a foodservice operation.B6. Demonstrate food safety and sanitation procedures in the different foodservice operations.Subject- Specific Skills Students will be able to:C1. Communicate effectively with a wide range of audiences including staff, clients and suppliers.C2. Demonstrate professional and ethical responsibility.C3. Plan menus and meals according to customer needs.C4. Apply cost control technique to foodservice operations.C5. Apply personal safety and hygiene standards in handling food and as related to personnel, physical plant and equipment.C6. Possess knowledge of local conditions. D. Transferable Key Skills: The student is expected toD1. Possess knowledge in recent developments in the food service industry.D2. Use the techniques, skills, and modern scientific and technical tools necessary for professional practice.ILOs: Learning and Evaluation MethodsILO/sLearning MethodsEvaluation MethodsA. Knowledge and understanding (A1-A7)Lectures and DiscussionsExam, quiz and assignmentsB. Intellectual analytical and cognitive skills(B1-B6) Lectures and DiscussionsSpecific information search and presentationC. Subject specific skills (C1-C6)Lectures and demonstrationsExam, quiz and demonstrationD. Transferable key skills (D1-D2)Literature and material search and oral presentationAssignments and oral presentation. Course contentTopicReferenceLectures/WeekILOsIntroduction to the courseCourse contentsThe foodservice industryLectures notesPayne-Palacio and Theis, Chapter 11/1A1, A2Food service industry and types of food service organizationsConsumers and their needs,Types of foodservicesChallenges facing foodservice industryLectures notesPayne-Palacio and Theis, Chapter 12/2 A1, A2,Processes / systems of food service organizationsFoodservice operations / processesThe systems concept and approachTypes of foodservice systemsLecture notesPayne-Palacio and Theis, Chapter 23/3-4A2, B3, C1, Organizational design of food service establishmentsTheories of managementLeadershipFunctions of managementSkills of managersTools of management and performance improvementLecture notesPayne-Palacio and Theis, Chapter. 13ISO 9000 Standards3/4-5A2, A3, B1, B6, C1Human resource managementStaffingEmployment processWorkers on the jobLabor management relationsLecture notesPayne-Palacio and Theis, Chapter 152/6-7A4, A6, B4, C1, C2, C4, D1, D2Planning and design of food service organizationsPreliminary preparationSteps in planning Design developmentWork areasLecture notesPayne-Palacio and Theis, Chapter 103/7-8A1, A6, A7, B5, B6, C4,C5, C6, D1, D2Equipment and furnishings of food service organizationsFactors affecting selectionFeatures of equipmentSelection of some basic itemsLecture notesPayne-Palacio and Theis, Chapter 113/8-9A5, B2, B6, C1, C2, C3,C4, C5, C6, D1, D2The menu and menu planningThe menu conceptMenu planningTypes of menuMenu developmentLecture notesPayne-Palacio and Theis, Chapter 53/9-10A4, A5,A7, B5, C4, C5, C6, D1, D2Purchasing, receiving, storage and inventory in food service organizationsPurchasing proceduresReceivingStorageInventory records and controlLecture notesPayne-Palacio and Theis, Chapter 6 & 72/11-12A4, A6, B4, C1, C2, C4, D1, D2Control of production and service in food service organizationsRecipe formulationForecasting and quantities to produceProduction scheduling, control and evaluationMethods of assembly, delivery and serviceEquipment needsStyle of serviceLecture notesPayne-Palacio and Theis, Chapter 8 & 9ISO 9000 Standards 6/13-15A4, A6,A7, B5, C1, C4 D1, D2, Learning MethodologyThis course is tutored through lectures discussions and assignments. Student participation is achieved through assignments and discussion.Projects and assignments Students are asked to do a search individually or in groups on certain issues and topics using available resources including visits and interviews. Topics will be assigned later during the course.EvaluationEvaluationPoint (%)Midterm exam 30Quizzes10Assignments 10Final Exam 50Total100Learning ResourcesSuggested ReferencesPayne-Palacio, J and Theis, M. 2009. Introduction to Foodservice, 11th ed. Prentice Hall, New Jersey.Khan M. 1991. Concepts of Food Service Operations Systems. Van Nostrand Reinhold, New YorkBrown A. Understanding Food: Principles and Preparation.2008. 3rd ed. Thomson Wadsworth, London.Sullivan, C. Management of Medical Foodservice. Van Nostrand Reinhold, NY.Handout sheets and selected reviews and articles.Pellett, P and Shaderevian,S. Food Composition Tables For Use in the Middle East. American University of Beirut, BeirutISO 9000:2005: Quality management systems -- Fundamentals and vocabularyISO 9001:2008: Quality management systems – RequirementsISO 9004:2009: Managing for the sustained success of an organization -- A quality management approachLinks: .audietaryguidelines.jo (National Foodservice Management Institute)nlm.medlineplus/foodsafety.html (National Restaurant Association Education Foundation).ukIntended Grading Scale (Optional)From (%)To (%)ScaleMarkResult0440.00HFail45470.75D-Fail48531.00DAccepted54561.50D+Accepted57591.75C-Good60652.00CGood66682.50C+Good69712.75B-Very Good72773.00BVery Good78803.50B+Very Good81833.75A-?Excellent841004.00AExcellentNotesCourse policyStudents should hand in the assignment(s) on due dates.Absence from an examination is only accepted when it is due to extraordinary circumstances as judged by the instructor.Assignments submitted after the deadline will not be accepted. Eating, drinking and mobiles are not allowed in classroom.According to The University regulations, class attendance is the responsibility of the student. Attendance will be taken at each lecture. Classroom behavior during lecture must be appropriate at all times. See University Student Academic Rules ().Mobile must be turned off and must be not allowed during exams.Talking during class, except in class discussion, is distracting and should be avoided. According to the University policy, the student should leave the class and will considered absent. Concerns or complaints should be expressed in the first instance to the module lecturer; if no resolution is forthcoming, then the issue should be brought to the attention of the module coordinator (for multiple sections) who will take the concerns to the module representative meeting. Thereafter, problems are dealt with by the Department Chair and if still unresolved the Dean and then ultimately the Vice President. For final complaints, there will be a committee to review grading the final exam. For more details on University regulations please visit: ................
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