This course introduces the functions of foodservice retail business management and identifies a variety of tools used to assist with management organizational performance. While designed for the healthcare nutrition department managerial application, given the proliferation of foodservice business operations such as cafes, coffee shops, and specialty food kiosks within healthcare settings, this course provides retail business concept strategies and exposure. Application of marketing concepts, financial reports/budget, quality improvement, and current trends/regulations in healthcare nutrition environments reviewed. This foodservice management course culminates the Nutrition & Dietetics Technician program foodservice and foodservice management curriculum offerings. Students continuing to complete their Medical Nutrition Therapy I and II courses must successfully complete the Mid-Program Assessment for Domain I (foodservice management) exam offered in this 2735 course. Students will have three attempts to successfully complete the assessment exam with a 75% or higher. Failure to successfully complete the comprehensive foodservice management program assessment exam after three attempts will result in a maximum grade of "D" for the student in the course. Opportunities for remediation pathways are provided to all students with a grade of "D" as outlined in the Nutrition and Dietetics Policy and Procedures Student Handbook available on the Sinclair Nutrition and Dietetics program website.

Division: Health Sciences
Department: Nutrition and Dietetics
Repeatable Credit: No
Offered Online: Yes

Prereqs: NONE