Syllabus

Master of Science in Applied Nutrition

APN 780: Food and Nutrition Operations Management (Spring A 2025)

Credits - 3

Description

This course examines the application of management principles to foodservice operations and nutrition services including leadership, finance, quality control, human resources, negotiation, factors affecting foodservice design and equipment selection, and disaster preparedness. Students will apply the scientific principles underlying food preparation as well as studies of food selection, preparation and composition including evaluation of prepared products and recipe modifications. In addition, students will evaluate various food preparation methods, food presentation and food sanitation in practice.

Materials

Learning Objectives and Outcomes

ACEND Competencies

• 1.3 Applies knowledge of microbiology and food safety.
  • 1.3.1 Applies food safety principles of microbiological food spoilage and strategies for controlling microbial growth. (S)
  • 1.3.2 Implements key principles and practices to make foods safe for consumption at all stages during the flow of food. (S)
• 1.4 Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development and when making modifications to food.
  • 1.4.1 Analyzes the role of fundamental chemistry and organic chemistry principles on food, human health and metabolism. (S)
  • 1.4.2 Integrates nutritional biochemistry knowledge to make informed food and nutrition decisions for optimal health. (S)
  • 1.4.3 Evaluates the chemical nature and composition of food on food quality, acceptability and compatibility. (S)
• 1.7 Integrates the principles of cultural competence within own practice and when directing services.
  • 1.7.2 Applies knowledge of foods, cultural foods, eating patterns and food trends. (D)
  • 1.7.3 Identifies challenges that arise when different cultures, values, beliefs and experiences exist between clients/patients and nutrition and dietetics professionals. (S)
  • 1.7.4 Identifies and implements strategies to address cultural biases and differences. (D)
  • 1.7.5 Applies culturally sensitive approaches and communication skills. (D)
  • 1.7.6 Develops awareness of one’s own personal beliefs, values and biases to better serve clients/patients of different cultures and backgrounds. (S)
• 1.10 Applies knowledge of math and statistics.
  • 1.10.3 Applies math skills to perform food and nutrition calculations. (D)
• 1.12 Demonstrates knowledge of and is able to manage food preparation techniques.
  • 1.12.1 Demonstrates understanding of safe work habits and safety hazards and employs preventive safety measures. (K)
  • 1.12.2 Converts recipes and ingredients based on client/patient’s needs. (D)
  • 1.12.3 Develops recipes and menus and increases or decreases quantities served from the recipe. (D)
  • 1.12.4 Evaluates recipes using sensory evaluation methods. (S)
• 1.13 Demonstrates computer skills and uses nutrition informatics in the decision-making process.
  • 1.13.1 Analyzes appropriate data in electronic format to make best decisions related to nutrition and diet. (D)
  • 1.13.2 Evaluates accuracy and reliability when accessing and evaluating nutrition information in electronic format. (D)
  • 1.13.3 Operates nutrition informatics systems in practice. (D)
  • 1.13.4 Uses electronic databases to obtain nutrition information and evaluate credible sources in decision making. (D)
  • 1.13.5 Uses technology and informatics skills proficiently to aggregate data and enhance practice and client/patient care. (D)
• 2.2 Selects, develops and/or implements nutritional screening tools for individuals, groups or populations.
  • 2.2.1 Considers all client/patient factors when selecting, developing nutrition screening tools. (D)
  • 2.2.2 Evaluates the validity and reliability of the nutrition screening tools and modifies based on current evidence-informed practice. (D)
  • 2.2.3 Leads the implementation of nutrition screening tools in collaboration with other health professionals. (D)
  • 2.2.4 Prioritizes care based on results of screening considering complexity of care needs. (D)
• 3.1 Directs the production and distribution of quantity and quality food products.
  • 3.1.1 Manages or oversees the planning, designing and coordination of meals to ensure delivery of nutritionally sound meals. (D)
  • 3.1.2 Analyzes the workflow design and makes recommendations for modifications or approves for implementation. (D)
  • 3.1.3 Communicates the organization’s mission and how work activities impact the services and organization. (D)
  • 3.1.4 Establishes and analyzes policies and performance measures for quality and quantity of work. (D)
  • 3.1.5 Implements systems to report on local , state and federal compliance. (D)
  • 3.1.6 Directs and analyzes the evaluation of foodservice production and services to inform, change, and/or budget resources and department or corporate direction. (D)
  • 3.1.7 Establishes a culture that is ethical and free of safety and health hazards. (D)
  • 3.1.8 Investigates and optimizes opportunities to reduce the environmental carbon footprint of foodservice  operations and to enhance sustainability. (D)
• 3.2 Oversees the purchasing, receipt and storage of products used in food production and services.
  • 3.2.1 Follows a matrix or measures to evaluate the need for financial, technical and equipment resources for the provision of food services. (D)
  • 3.2.2 Applies ethical decision making to determine the need for reduction or increase in resources. (D)
  • 3.2.3 Creates internal or external professional relations and/or agreements to solve problems in foodservice operations. (D)
  • 3.2.4 Acts as a departmental and organizational liaison between contractual parties involved. (S)
  • 3.2.5 Demonstrates knowledge of inventory control as it pertains to the food and supplies of the foodservice operation. (S)
  • 3.2.6 Applies the principles of the process of receiving and storing products demonstrating adherence to food safety code, nutrition guidelines and regulations. (D)
  • 3.2.7 Applies the relationship between forecasting and production as it pertains to recipe needs and organizational demand. (D)
• 3.3 Applies principles of food safety and sanitation to the storage, production and service of food.
  • 3.3.1 Maintains currency in and follows applicable legislation and guidelines. (D)
  • 3.3.2 Incorporates the required safety and nutritional health policies and procedures in the policies. (D)
  • 3.3.3 Develops a plan to minimize vulnerabilities in the food supply chain. (D)
  • 3.3.4 Takes into consideration food allergies when preparing menus and foods. (D)
• 3.4 Applies and demonstrates and understanding of agricultural practices and processes.
  • 3.4.1 Has a working knowledge of different agricultural food production systems and related terminology and concepts including potential nutritional impact. (K)
  • 3.4.2 Understands the local and global food markets and applicable nutrition regulations. (S)
  • 3.4.3 Identifies and supports partnerships with local and global food growers and producers. (S)
• 5.1 Demonstrates leadership skills to guide practice.
  • 5.1.1 Exhibits self-awareness in terms of personality, learning, leadership style and cultural orientation. (S)
  • 5.1.2 Demonstrates understanding of social cues and team dynamics. (D)
  • 5.1.3 Communicates at the appropriate level and understands emotions and emotional situations. (D)
  • 5.1.5 Reflects on situations and critically evaluates outcomes and possible alternate courses of action. (D)
• 5.2 Applies principles of organization management.
  • 5.2.1 Establishes operational plan considering budget, inventory control, labor and regular daily tasks. (S)
  • 5.2.2 Aligns plans with the organizational strategic plan, mission and vision. (S)
  • 5.2.3 Assigns responsibilities to various team members according to scope of practice and personal competence. (D)
  • 5.2.4 Sets and monitors clear targets for team members, departments and the organization aligned with common objectives and goals. (S)
  • 5.2.5 Demonstrates an understanding of how individuals and groups interact within the organization. (D)
  • 5.2.6 Takes into consideration individual and organizational culture and behaviors when planning and managing. (S)
  • 5.2.7 Engages in, manages or leads human resource activities adhering to applicable legislation and regulations. (S)
  • 5.2.8 Integrates change management theories and conflict resolution skills to manage and promote positive change. (S)
  • 5.2.9 Uses persuasive communication skills to influence or produce a desired outcome during negotiations and conflict resolution discussions. (S)
  • 5.2.10 Understands and respects roles and responsibilities of interprofessional team members. (S)
  • 5.2.11 Collects, understands and analyzes financial data to support fiscally responsible decision making. (S)
  • 5.2.12 Conducts cost effectiveness and cost benefit analyses to identify ways to meet budget priorities. (D)
  • 5.2.15 Collects and analyzes data to evaluate outcomes and determine if established goals and objectives are met.
  • 5.2.16 Reevaluates the plan to make modifications to ensure positive outcomes and that goals and objectives are met. (S)
• 5.3 Applies project management principles to achieve project goals and objectives.
  • 5.3.1 Leads the development and completion of a project plan and budget. (S)
  • 5.3.2 Identifies the project strengths, weaknesses, opportunities and threats. (D)
  • 5.3.3 Identifies and manages potential and real risks to the plan, individuals or organization. (S)
  • 5.3.4 Conducts regular review of project to note strengths and opportunities for improvement and to implement adjusted actions. (S)
• 5.4 Leads quality and performance improvement activities to measure, evaluate and improve a program services, products and initiatives.
  • 5.4.1 Identifies and communicates quality and/or performance improvement indicators and benchmarks using evidence-informed practice. (D)
  • 5.4.2 Develops quality and/or performance improvement measurement tools and analyzes data to inform baselines and to identify root causes and potential solutions. (S)
  • 5.4.3 Develops, implements and communicates a quality and/or performance improvement action plan for further improvement and monitors impact. (S)
  • 5.4.4 Develops, implements and communicates an ongoing measuring and monitoring system to ensure ongoing quality and performance improvement. (S)
  • 5.4.5 Applies change management theories and principles to effectively implement change. (S)
• 5.5 Develops and leads implementation of risk management strategies and programs.
  • 5.5.1 Assesses potential and real risks to an individual, group and or organization. (S)
  • 5.5.2 Identifies and takes action to manage, reduce and or eliminate risk to self, others and the organization. (S)
  • 5.5.3 Develops risk management plans and protocols. (S)
• 6.1 Incorporates critical thinking skills in practice.
  • 6.1.2 Incorporates the thought process used in critical thinking models. (D)
  • 6.1.3 Engages in reflective practice to promote change and continuous learning. (D)
• 7.1 Assumes professional responsibilities to provide safe, ethical and effective nutrition services.
  • 7.1.2 Engages in self-reflective practice activities to develop and maintain ongoing competence and professional behaviors. (D)
  • 7.1.3 Adheres to nutrition related legislation, regulations and standards of practice. (D)
• 7.2 Uses effective communication, collaboration and advocacy skills.
  • 7.2.1 Applies effective and ethical communication skills and techniques to achieve desired goals and outcomes. (D)
  • 7.2.2 Works with and facilitates intraprofessional and interprofessional collaboration and teamwork. (D)
  • 7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of the audience. (D)

Assignments

Week 1: Nutritional Screening Tool

For this assignment, students will develop a sample screening tool to determine and justify the most appropriate diet for a newly admitted patient based on the information provided. In addition, you will submit a short write-up justifying what the functions of your assessment tool are.

Week 2: 1-Week Menu Creation

For this assignment, students will create a 1-week lunch menu to be served to a population that is 50% Hispanic that meets the guidelines of a self-selected program. In addition, students will produce a report outlining how requirements were met with their menu; how cultural aspects were considered; and what precautions were taken to avoid common food allergies.

Week 3: Purchase Requirements for 1-Day Menu

For this assignment, students will create a ‘shopping list’ of items needed to produce a menu for one day for a patient population of 500. Students may use any recipes that they would like for their menu, but ingredients will need to be adjusted for quantity. In addition, any food items that are not produced from a recipe will need to be in quantities sufficient to serve the population.

Week 4: HACCP Plan

For this assignment, students will be developing a HACCP Plan for a foodservice facility. In addition, students will need to describe what quality assurance measures will be in place.

Week 5: Employee Schedule for Production and Service

In this assignment, students will create a 1-week schedule for employees of a food facility using information provided in the course. In addition to the schedule, students will write a short narrative justifying the scheduling choices that they have made.

Week 6: Procurement and Budget Project

For this assignment, you will need to develop a year-long budget for a food service operation using information provided in the course. In addition to your budget, you will need to provide a justification of your budget that reflects on the previously mentioned objectives.

Week 7: Modified Diets Menu Plan

For this assignment, students will create a modified diet menu plan for 1-week. They will need to ensure patients get all required nutrients and describe how the diet needs to be modified to meet their specific disease concerns.

Week 8: Course Reflection/ePortfolio

For this assignment, students will review the work they have done in the course and select a piece to place in their Capstone portfolio. In addition, they will write a brief reflection addressing provided questions.

Discussion Boards

You will be required to participate in discussions. Initial posts are due on Sunday, and responses to the initial postings of at least two classmates are due by Monday. Answers to questions posed by peers and the course instructor based on your initial posting are due by Tuesday. If the initial post and response posts are not submitted within the discussion week you will be given a zero. Posts submitted after the discussion week will not be graded.

Your success in the course relies on robust discussion, critical thinking, and peer-response. Weekly posts responding to prompts posed are meant to facilitate a deeper understanding of the broader themes of the course as well as enrich the readings, handouts, and lectures. Your initial response should be no less than 400 words. Peer-responses should be no less than 200 words and must be thoughtful, contain compliments as well as constructive criticism, provide at least one follow-up question for further discussion, and maintain a professional tone. Responses to peer questions should be no less than 200 words and be evidence-based – that is, answers are based on published literature and include proper citation and referencing following AMA format.

Furthermore, in regard to all assignments, please observe the following:

• All assignments must be completed using AMA formatting where appropriate.
• All times refer to Eastern Time (ET).
• All questions about assignments, and all questions in general, should be sent through email.

Grading Policy

Your grade in this course will be determined by the following criteria:

Grade Breakdown