RCM707 - Food, Nutrition & Hospitality Management

Outline info
Last revision date 2018-07-04 15:14:18.072
Last review date 2018-07-16 00:15:00.638

Subject Title
Food, Nutrition & Hospitality Management

Subject Description
This subject examines nutritional care for seniors through an understanding of food service operations and the MOH dietary standards.  Students will experience a combination of food preparation and service theory.

Credit Status
One full credit.

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1. Identify major operational activities within the food service department and with other departments.
2. Explain and describe the nutritional needs of the elderly.
3. Identify department strategies designed to meet resident meal satisfaction.
4. Describe the role in all dietary needs of the following: Food and Nutrition Manager, Clinical Dietician, Cooks, and Servers.
5. Describe MOH standards for dietary standards including menu planning, service provisions, food production, nutritional care and staffing.
6. Describe a master menu and the applicable therapeutic modifications for the elderly.
7. Describe the context of food preparation to meet special dietary needs because of culture, religion or disability.
8. Demonstrate an understanding of the use of correct products, techniques, timing and etiquette for food and beverage production and service.
9. Demonstrate knowledge of compliance with current legislation, safety regulations, and sanitation codes related to food and beverage preparation and service.
10. Apply product knowledge to provide selection of food and beverage for optimal customer satisfaction.

Essential Employability Skills
Communicate clearly, concisely and correctly in the written, spoken and visual form that fulfils the purpose and meets the needs of the audience.

Execute mathematical operations accurately.

Locate, select, organize, and document information using appropriate technology and information systems.

Analyze, evaluate, and apply relevant information from a variety of sources.

Interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals.

Manage the use of time and other resources to complete projects.

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on http://library.senecacollege.ca for further information regarding cheating and plagiarism policies and procedures.

All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.

RCM 700

Topic Outline

  • Systems Approach
  • Foodservice Operations
  • Food production
  • Dining room service and resident satisfaction
  • Food Safety and Sanitation
  • Nutrition
  • Master Menu Planning

Mode of Instruction
This subject is delivered online.  This may involve the use of digital materials and/or a text, group discussions, interaction with your instructor and online activities.

Prescribed Texts

Title:          Food Service Management - Principles and Practices
Author:      June Payne-Palacio; Monica Theis
Publisher:  Pearson Prentice Hall
Edition:      13th
ISBN(13):    9780133762754

Reference Material

Required Supplies

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory

For further information, see a copy of the Academic Policy, available online (http://www.senecacollege.ca/academic-policy) or at Seneca's Registrar's Offices.

Modes of Evaluation
Assignments are due on the dates specified. Should extenuating circumstances arise, please contact your instructor prior to the assignment due date so that an appropriate course of action can be established. Late assignments may be subject to a penalty of up to 10% per week and will not generally be accepted beyond two weeks from the due date.

In cases of cheating or plagiarism, the College Academic Policy will prevail. Please ensure that all assignments and reports are properly documented.

Students are referred to the following website for Seneca College Library style guides, Academic Honesty Policy and Copyright guidelines:  http:/senecacollege.ca/library

Dates for evaluations are specified in the weekly schedule addendum to this outline. The evaluation process may include, but is not limited to, tests, exams, assignments or presentations. Any absences or missed submissions due to medical or other reasons must be supported by medical or other appropriate documentation within one (1) week of the due date. The faculty and program area must be notified immediately in the event of a missed evaluation. Upon acceptance of the documentation, the weighting of the missed deliverable will normally be applied to the final exam.

English Competency
The ability to communicate effectively is essential for success in business. Therefore, you must demonstrate English competency in this course in both oral and written work. Ensure your written work includes correct sentence structure, spelling and punctuation. Always spell check, edit and proofread your work.

Grading is based on the following marking scheme:

Quizzes (3) 15%
Assignments (3) 60%
Exam 25%

Online Delivery:  All the academic policies of the College at which you registered apply. This includes, but is not limited to policies related to grading, supplemental exams, deferred exams and accommodations.

Please retain this course outline document for future educational and/or employment use.

Academic Program Manager:
Emiliano Introcaso

Approved by: Academic Program Manager Emiliano Introcaso