Course Specification
Institution:
King Abdulaziz University College/Department:
Faculty of Applied Medical Sciences Department of Clinical Nutrition
A. Course Identification and General Information:
1. Course title and code:
Management of Nutrition Services and Dietetics (CLN 410) 2. Credit hours:
3 hours 3. Program(s) in which the course is offered:
BSc in Clinical Nutrition 4. Name of faculty member responsible for the course:
Dr. Thanaa Elkholy / Department of Clinical Nutrition 5. Level/year at which this course is offered:
8th Level / 4th Year 6. Pre-requisites for this course:
successfully completion of all third year courses 7. Co-requisites for this course (if any):
None 8. Location if not on main campus:
Main Campus
B. Objectives:
1. Summary of the main learning outcomes for students enrolled in the course:
After attending this course, students should be able to:
-Understand and apply the principles of management to professional practice, with emphasis in food service delivery including organizational management, human resource management, and production management.
-Understand, monitor and evaluate the production of food service systems for food &
beverages in institutional, commercial, and setting-specific food service facilities.
-Apply the practical aspects of food safety and hygiene.
-Understand and apply the principles and methods of cookery using large- and small-scale food service cookery equipment.
-Understand the principles for design of food preparation facilities.
-Apply the principles of menu design for general commercial, and specialized institutional catering.
-Communicate ideas and knowledge effectively orally and in writing.
-Read and critically evaluate scientific journal articles.
-Encouraged students to participate-fully in class-room activities which will include student-led presentations and debates.
2. Briefly describe any plans for developing and improving the course that are being
implemented. (eg increased use of IT or web based reference material, changes in content as a result of new research in the field):
- Increased use of IT or web-based reference material - Developing electronic materials to support lectures
- Posting course materials in the departmental website that could be accessed by the students enrolled in the course
- Regular reviewing of lectures and updating the course contents as needed - Regular reviewing of practical procedures and experiments
- Developing course portfolio
- Distributing course evaluation form to students by the end of each course
- Regular departmental meetings to discuss each course with the course coordinator to find the strength and weaknesses and possible strategies for continuous improvements
- Undertake literature searches using electronic databases and present information using a standard referencing system.
- This course introduces the student to the basic concepts to management of planning menus and production of food according to the type of food services management.
C. Course Description:
First: Lectures Topics Timetable
Contact hours No. of
weeks Lectures topics to be covered
2 - Course Overview and definitions 1
- Food service industry overview
2 - Leadership : Managing for Change 1
- Levels of management
2 - Management of the food service Department 1
- Levels of Hospital management
2 - Managing Quality 1
- Basic Functions of Management
2 - Different types of food service systems 1
- Data presentation and Interpretation
2 - Marketing 1
- Data presentation and Interpretation
2 - Receiving, storage 1
- Data Presentation and Interpretation
2 - Food storage system 1
- Inventory control.
2 - Purchasing 1
- Inventory control
2 - Food Production. 1
- Data Presentation and Interpretation
2 - Team Approach 1
- Data Presentation and Interpretation
2 - The Menu. 1
- Data Presentation and Interpretation
2 - Facility Design and equipment selection 1
- Data Presentation and Interpretation
2 1
- Management Information System
2 1
- Distribution and Food Service
Second: Practicals Topics Timetable
Contact hours No. of
weeks Practical Sessions to be covered
2 1
Several measurements and calculations for adequate nutrition
2 1
Calculation the requirements for different age (children adolescents) using food composition table (FCT) and tables of recommended dietary allowances (RDA)
2 Calculations: energy Expenditure and energy requirements 1
2 1
Applied calculation the energy from different foods
2 Applied different types of calculating for nutritive value of 1
different food item
2 Training on the several diet planning 1
2 Data presentation and Interpretation 1
2 Applied meal planning For the different disorders and nutritive 1
value
2 Applied planned diets for nutritional adequacy using exchange 1
lists
2 Applied on modified diets and nutritive value during illnesses 1
2 Applied calculating for liquid diet and nutritive value 1
2 1
Applied calculating for puree diet –soft – diet
2 1
Applied calculating for fat restricted diet
2 Applied calculating for protein, k, Na, fluid diet 1
2 1
Applied calculating for different modified diet
2. Course components (total contact hours per semester):
Lecture:
30 hours
Tutorial:
15 hours
Practical/Fieldwork/Internship:
30 hours
Schedule meeting with purchasing managers of two
different foodservice operations.
Other:
Interview a company's leader to learn how he/she motivates
employees, philosophy of leadership and how leadership
style changed.
3. Additional private study/learning hours expected for students per week. (This should be an average for the semester not a specific requirement in each week):
Students should spend a minimum of 2 hours per week
4. Development of Learning Outcomes in Domains of Learning:
For each of the domains of learning shown below indicate:
- A brief summary of the knowledge or skill the course is intended to develop;
- A description of the teaching strategies to be used in the course to develop
that knowledge or skill;
- The methods of student assessment to be used in the course to evaluate learning outcomes in the domain concerned.
5. Schedule of Assessment Tasks for Students During the Semester
Assessment Assessment task (eg. essay, test, group project,
examination etc.) Week due
Proportion of Final Assessment Continuous assessment during semester
(40%)
1 Class discussions & participation 5%
2 Mid Term Exam 25%
3 Presentations 5%
4 Class discussions & participation 5%
Final Examination (60%)
5 Final Practical Exam 20%
6 Final Written Exam 40%
D. Student Support:
1. Arrangements for availability of faculty for individual student consultations and academic advice. (include amount of time faculty are available each week)
-Visits to academic staff office during office hours (2 h/week): weekly schedule is posted on staff office door
-Use of academic staff personal e-mail for regular communications -Use of academic staff office phone
-Scheduled visit to academic counselling unit -Use of help sessions
E. Learning Resources:
1. Required Text(s):
Title of Book Author Publisher Year Edition
Food Service Manual for Health
Care Institutions
Ruby Parker Puckett American Society
for Healthcare Food Service Administrators
Carlton Green
Jossey-Bass 2004 3rd
2. Essential References:
Title of Book Author Publisher Year Edition
Foodservice Organizations: A Managerial and Systems
Approach
Mary B.
Gregoire Marian C.
Spears
Prentice Hall 2006 6th
3. Recommended Books and Reference Material (Journals, Reports, etc) (Attach List)
4..Electronic Materials, Web Sites etc
Websites on the internet that are relevant to the topics of the course 5. Other learning material such as computer-based programs/CD, professional standards/regulations:
Multimedia associated with the textbook and the relevant websites
