Nutritional Sciences & Toxicology 135:
Food Systems Organization and Management

Class Time and Location
Mondays, Fridays 10:00 - 11:00am at 138 Morgan Hall

Field Trips
Wednesday 10:00am - 2:00pm

Required Text
Hudson, Nancy R. Management Practice in Dietetics. Belmont, CA: Wadsworth Thomson Learning. 2000.

National Restaurant Association Educational Foundation. ServSafe Essentials Coursebook and Exam. 2nd Ed., 2002.
Used books may not contain the answer sheet; If you do not have an answer sheet, it will cost you an additional $35.00 to take the certification test.

Course Objectives:
By the end of this course, the student will be able to:

• View foodservice operations from an organizational and systems perspective.
• Describe situations in which dietitians perform management functions.
• Develop the concept of the leadership in the dietetics professions.
• Describe how managers use tools such as decision-making, communication, and marketing.
• Value the role of human resources to the organization.
• Describe how material is procured, stored and distributed in an organization.
• Identify how work flows through an operation.
• Obtain food safety certification.
• Evaluate different types of foodservice equipment.
• Discuss various types of accountability and how performance is measured.
• Describe the budgetary process.
• Interpret financial data.
• Describe the use of information technology in organizations.
• Review how change should be managed.
• Identify strengths and problems in a variety of food service operations.
• Propose methods for enhancing strengths in foodservice operations.
• Identify a variety of solutions for each problem observed.
• Function effectively as an entry-level foodservice manager.

Grading:
The following are maximum points possible:

Assignments	Points
Attendance at Field Trips	10 each
Restaurant Review	25
Menu Project	50
Equipment Project	50
In-Class Projects/Activities	10 each
ServSafe Certification	25
Final Project/Paper	25
Poster Session	25
Midterm 1	50
Midterm 2	50
Midterm 3	50

Grades will be calculated from the highest grade possible. Grades assigned will be as follows:

Percentage	Grade
97 - 100%	A+
93 - 96.9%	A
90 - 92.9%	A-
87 - 89.9%	B+
83 - 86.9%	B
80 - 82.9%	B-
77 - 79.9%	C+
73 - 76.9%	C
70 - 72.9%	C-
67 - 69.9%	D+
63 - 66.9%	D
60 - 62.9%	D-
Below 60%	F

ServSafe
During this course, all students are required to become certified in food safety. The materials for ServSafe include the workbook and the examination, as well as the processing of the exam and a certificate for those who pass the test. You must purchase your own new workbook. If you purchase a used text, make sure it comes with an answer sheet; it will cost you an additional $35.00 to take the certification exam. The course will be offered in two sessions on April 7th and April 14th in Room 138 Morgan Hall from 10 until 2, in lieu of field trips those two weeks.

Listserve
A listserve has been established for this course. It can be used for communication between students and with the instructor. Some class materials and assignments will be distributed over the listserve. You are required to sign up for this listserve and to check it regularly during the semester.

To enroll in the listserve you must be logged onto a computer using your own personal e-mail account. Send an e-mail to: ns135-request@nature.berkeley.edu The message should contain the single word "subscribe".