The University of Georgia
Approved Course


  1. COURSE ID: FDNS 4620/6620

  2. TITLES

  3. Course Title: Management of Foodservice Organizations
    Course Computer Title: MGT FDSERV ORG
  4. COURSE DESCRIPTION (must be 50 words or less)

  5. Management, staffing, and delivery systems as they pertain to the resources and organization of public and private foodservice institutions.
  6. ADDITIONAL REQUIREMENTS FOR GRADUATE STUDENTS

  7. Graduate students will complete a ten-page paper reviewing professional literature that applies to human resource management in food/nutrition care services. Students will deliver a 50-minute lecture on this topic to the class. Graduate students will also be solely responsible for development of a sample business plan for a food/nutrition care service or product. This includes goals, objectives, background, marketing mix, and a plan of action. These address the following knowledge requirements for food and nutrition professionals with a level of advanced understanding, complexity and specialization beyond the expectations for the undergraduate students: Students must apply management principles to provision of services to individuals or organizations.
  8. GRADING SYSTEM

  9. A-F (Traditional)
  10. CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS

  11. FIXED VARIABLE
    Credit Hours 2
    Lecture Hours 2
  12. NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)


  13. REPEAT POLICY

  14. Course cannot be repeated for credit
  15. DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)

  16. The course will not be open to students who have credit in the following courses:
  17. REQUIRED PREREQUISITES

  18. Undergraduate: FDNS 4610/6610
    Graduate:
  19. PREREQUISITE OR COREQUISITE COURSES

  20. COREQUISITE COURSES

  21. PRIMARY DELIVERY MECHANISM (select only one):

  22. Lecture
  23. COURSE WILL BE OFFERED

  24. Every Year - Spring
  25. EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE

  26. Spring 2011
  27. ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS

  28. COURSE OBJECTIVES OR EXPECTED LEARNING OUTCOMES

    Students will:  
    
    develop an understanding of the systems theory of foodservice
    management;
    
    develop a working knowledge of the roles and functions of 
    management, including planning, organizing, directing, and 
    controlling. This will include a knowledge of strategic 
    planning, development of mission statements, goals, policies 
    and procedures;  
    
    develop a working knowledge of management characteristics and
    theories, and leadership and motivation theories;
    
    apply principles of human resource management to address
    scenarios typically found when delivering food and nutrition
    services;
    
    develop a knowledge of general principles of communication, 
    interpersonal communications skills, group dynamics and 
    negotiation techniques used in management of food and nutrition 
    care services;  
    
    use current communication techniques, including e-mail and
    internet to communicate with class members and the 
    course instructor;
    
    develop knowledge of human resource management, including
    interviewing and hiring practices, labor laws and 
    regulations, training, performance appraisal, compensation, and 
    labor relations;
    
    apply management and business theories and principles to the
    development and marketing of a food or nutrition care service.

    TOPICAL OUTLINE

    What is an Organization? 
    	Organizational Structure
    History of Management Thought
    Management functions, skills, roles
    	Strategic Planning & Decision Making
    Marketing and Entrepreneurship
    Leadership Theory
    	Becoming an Effective Leader
    	Organizational Change 
    Introduction to Human Resource Management
    	Staffing and Employment Process: Recruitment and Interviewing
    	Orientation, Training and Development
    	Motivation
    	Performance Appraisal
    	Performance Problems
    	Employee Compensation
    	Labor Relations
    Communications Skills/Interpersonal Relationships
    	Group Dynamics
    	Conflict Resolution 
    Managerial Ethics

    UNIVERSITY HONOR CODE AND ACADEMIC HONESTY POLICY

               UGA Student Honor Code: "I will be academically honest in all of my academic work and will not tolerate academic dishonesty of others." A Culture of Honesty, the University's policy and procedures for handling cases of suspected dishonesty, can be found at www.uga.edu/ovpi. Every course syllabus should include the instructor's expectations related to academic integrity.