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DIT 2740 Foodservice Practicum II

Hands-on experience completed in an institutional foodservice setting. Covers five major aspects of human resource management: planning, organizing, directing, controlling and evaluating and the tools used to assist with organizational performance. Includes marketing of services, budget concerns and cost control measures while maintaining quality service within regulatory guidelines. Five directed-practice hours per week at assigned site.

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

Prereqs: None  


  • Identify methods that effectively and positively market department services. Develop a marketing plan for a department function/event.
  • Conduct quality improvement audits, interpret results and develop correction plans when necessary. Identify methods of developing employees to promote maximum performance.
  • Articulate various laws that guide managerial decisions and actions. Identify factors that influence current managerial practices.
  • Identify and explain the function of various tools used in human resource management (job descriptions, performance standards and evaluations, departmental budgets). Explain methods for ensuring the effectiveness of these tools.
  • Identify the skills and traits of an effective manager for each of the five main functions of management: planning, organizing, directing, controlling and evaluating. Explain ways in which these skills/traits can be developed. Compare different management theories and how these theories impact management styles and effectiveness for productivity and employee satisfaction.

Credit Hours: 1

Directed Hours: 5