Foodservice Systems

Foodservice Systems
Input, transformation, and output in the food service system; emphasizes procurement, production, service, and sanitation.
NDFS
445
 Hours3.0 Credit, 3.0 Lecture, 0.0 Lab
 PrerequisitesNDFS 374
 TaughtWinter
 ProgramsContaining NDFS 445
Course Outcomes

Foodservice System Model

Describe the foodservice system model and the relationship of each of its parts

Industry Trends

Analyze current societal, demographic, technological, and menu trends and topics in a variety of industry segments

KRDN 2017: 2.1, 3.2

Systems Theory

Apply systems theory and knowledge of management functions to foodservice operations as well as other areas of the dietetic industry

KRDN 2017: 4.1

Procurement

Discuss the procurement subsystem and the functions fo that subsystem including

- Vendors and vendor selection

- Methods of purchasing, receving, storage, and inventory control

- Understand specifications and value analysis and their use in purchasing

KRDN 2017: 2.5, 4.2, 4.6

Production

Understand the food production subsystem and the functions of that subsystem

  • Understand and apply the use of forecasting models
  • Discuss planning, purchase and use of kitchen equipment
  • Discuss the purpose and use of an ingredient room and production schedules
  • Understand and apply principles of facility design and kitchen layout

KRDN 2017: 2.5, 4.2, 4.6

Distribution and Service

Discuss the distribution and service subsystem

  • Differentiate between delivery systems for various types of foodservices
  • Discuss pros and cons of methods of distribution
  • Define different types and methods of service
  • Discuss service management and the experience economy

KRDN 2017: 2.4, 3.4

Sanitation and Safety

Safety, Sanitation, and Maintenance Subsystem

  • Understand principles of safety and maintenance as they apply to foodservice systems

KRDN 2017: 4.5

Sustainability

Discuss principles of sustainability and how it applies to foodservice systems as well as other parts of the dietetics industry.

Marketing

Understand basic principles of marketing and apply them to a foodservice system

  • Discuss marketing of nutrition and self

KRDN 2017: 4.1

Foodservice System Interrelation

Critically evaluate and describe each part of the foodservice system indiviually and as a whole and understand how they interrelate with each other

KRDN 2017: 1.3, 2.1, 4.6

Core Knowledge for the RDN

2017 ACEND Standards

Core Knowledge

Learning Outcome

Measured/Met by:

KRDN 2.1, 3.2
  1. Analyze current societal, demographic, technological, and menu trends and topics in a variety of industry segments

Trade Journal Assignment

  1. Describe the foodservice system model and the relationship of each of its parts

Quizzes, Exams, Final Portfolio

KRDN 4.1
  1. Apply systems theory and knowledge of management functions to foodservice operations as well as other areas of the dietetic industry

Facility profile visit and report, Final portfolio

KRDN 2.5, 4.2, 4.6
  1. Discuss the procurement subsystem and the functions of that subsystem including
  • Vendors and vendor selection
  • Methods of purchasing, receiving, storage, and inventory control
  • Understand specifications and value analysis and their use in purchasing

Quizzes, Classroom discussion, Procurement portfolio sections, Final portfolio

KRDN 2.5, 4.2, 4.6
  1. Understand the food production subsystem and the functions of that subsystem
  • Understand and apply the use of forecasting models
  • Discuss planning, purchase and use of kitchen equipment
  • Discuss the purpose and use of an ingredient room and production schedules
  • Understand and apply principles of facility design and kitchen layout

Quizzes, Classroom discussion, Production portfolio sections, Final portfolio

KRDN 2.4, 3.4
  1. Discuss the distribution and service subsystem
  • Differentiate between delivery systems for various types of foodservices
  • Discuss pros and cons of methods of distribution
  • Define different types and methods of service
  • Discuss service management and the experience economy

Quizzes and Exams, Distribution portfolio section, Final portfolio

KRDN 4.5
  1. Safety, Sanitation, and Maintenance Subsystem
  • Understand principles of safety and maintenance as they apply to foodservice systems

Quiz 9, Exam 2, Sanitation and safety portfolio section, final portfolio

  1. Discuss principles of sustainability and how it applies to foodservice systems as well as other parts of the dietetics industry.

KRDN 4.1
  1. Understand basic principles of marketing and apply them to a foodservice system
  • Discuss marketing of nutrition and self

Marketing portfolio section, Final portfolio

KRDN 1.3, 2.1, 4.6
  1. Critically evaluate and describe each part of the foodservice system individually and as a whole and understand how they interrelate with each other.

Final Portfolio and Presentation