Syllabus

Master of Science in Applied Nutrition

APN 780: Food and Nutrition Operations Management (New) Fall B 2026

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.

This version of APN 780 applies to students in the Fall 2026 cohort or later.

Materials

Learning Objectives and Outcomes

2027 ACEND Competencies

Unit 4: Foodservice

4.1 Direct the purchasing, production, and distribution of food products to ensure quantity and quality (D)

4.1.1 Oversee the purchasing, receipt, and storage of products used in food production and services (D)

4.1.2 Analyze the workflow design and recommend modifications or approval for implementation (D)

4.1.3 Develop an operational plan that considers budget, inventory control, staffing needs, and daily tasks (D)

Unit 5: Leadership and Management

5.1 Apply critical thinking to make ethical and evidence-based decisions (D)

5.1.1 Use critical thinking through a systematic process that evaluates multiple variables and leads to an informed decision (D)

5.1.2 Incorporate the thought process used in critical thinking models and frameworks (for example, decision trees, theories, system analysis, ethical decision-making frameworks) (D)

5.2 Demonstrate ethical and professional behaviors in accordance with the professional Code of Ethics (D)

5.2.1 Engage in self-reflective practice activities to develop and maintain ongoing competence and professional behaviors (D)

5.2.2 Consult and refer to other health professionals when situations or patient/client needs are beyond personal competence (D)

5.2.3 Adhere to nutrition-related legislation, regulations, and standards of practice (D)

5.2.4 Apply patient/client-centered principles to all activities and services (D)

5.2.5 Identify and take steps to manage unethical, incompetent, or unsafe behavior (D)

5.2.6 Practice in a manner that respects others (D)

5.2.7 Maintain confidentiality and security when sharing, transmitting, storing, and managing protected health information (D)

5.3 Demonstrate leadership skills to guide practice (D)

5.3.1 Apply leadership and management theories and frameworks to inform decisions and behaviors (D)

5.3.2 Respond to social cues and group dynamics to facilitate desired outcomes (D)

5.3.3 Apply principles of emotional intelligence, including self-awareness, self-management, social awareness, and relationship management (D)

5.3.4 Reflect on situations and critically evaluate outcomes and possible alternate courses of action (D)

5.3.5 Provide and receive constructive feedback to support professional development and seek feedback for personal growth (D)

5.3.6 Model behaviors that maximize group participation by consulting, listening, and communicating clearly (D)

5.4 Use effective communication, collaboration, and advocacy skills (D)

5.4.1 Use effective and ethical communication skills and techniques to achieve desired goals and outcomes (D)

5.4.2 Facilitate intraprofessional and interprofessional collaboration (D)

5.4.3 Participate in advocacy activities to change or promote new legislation and regulations (D)

5.4.4 Use communication skills to influence or produce a desired outcome during negotiations or conflict resolution (D)

5.4.5 Communicate in a responsive, responsible, respectful, and compassionate manner (D)

5.5 Develop and implement continuous quality management or improvement plans (D)

5.5.1 Align quality management activities with the organizational strategic plan, goals, mission, and vision (D)

5.5.2 Assign responsibilities to various team members according to role and competence (D)

5.5.3 Set and monitor clear targets for team members, departments, and the organization aligned with common goals and objectives (D)

5.5.4 Demonstrate an understanding of how individuals and groups interact within the organization (D)

5.5.5 Evaluate the plan to make modifications to ensure positive outcomes and to meet goals and objectives (D)

5.5.6 Collect and analyze outcome data to determine if established goals and objectives are met (D)

5.6 Apply principles of financial management and productivity (D)

5.6.1 Prioritize activities to manage time and workload effectively (D)

5.6.2 Collect, understand, and analyze financial data to support fiscally responsible decision-making (D)

5.6.3 Analyze components of productivity systems, including units of service and work hours, and make recommendations (D)

5.6.4 Analyze the effectiveness of the budget (D)

5.6.5 Engage in, manage, or lead human resource activities, adhering to applicable laws and regulations (D)

Non-ACEND related outcomes

Engage in self-reflective practice activities to develop and maintain ongoing competence and professional behaviors from self-selected assignments.

Apply effective and ethical communication skills and techniques to achieve desired goals and outcomes.

Communicate and message appropriate to target audience and for profession.

Assignments

Week 1: Menu Case Study

This assignment requires students to develop a comprehensive menu plan for a healthcare organization’s anniversary celebration. Students will create a professional event menu, design a visually appealing menu card, analyze the nutritional content of a selected meal using Cronometer, and evaluate menu appeal, feasibility, and cost considerations. In addition, students will address cultural and religious dietary needs, develop vegetarian or vegan options, identify major food allergens and cross-contact prevention strategies, and critically assess the overall menu design. The assignment emphasizes evidence-based decision making, nutrition, food safety, inclusivity, operational practicality, and the role of menu planning in supporting the mission and values of a healthcare organization.

Week 2: Purchasing Case Study

In this assignment, students will apply purchasing and inventory management principles commonly used in healthcare foodservice operations. Using inventory data, product usage rates, delivery lead times, reorder points, safety stock levels, and purchasing unit information, students will determine appropriate order quantities for multiple food items. Students will also calculate estimated daily and weekly food costs and demonstrate the calculations used to support their decisions. The assignment emphasizes inventory control, cost management, purchasing accuracy, and the practical decision-making skills required to maintain adequate stock levels while supporting efficient foodservice operations.

Week 3: Adjusting a Recipe Using the Percentage Method

Week 4: Commercial Kitchen Inspection and HACCP Analysis

Week 5: ServSafe Manager Exam

Students will take the ServSafe Manager Certification exam and provide a copy of certification once completed. If students have a current certification within the last four years students will not need to retake the exam, however, they will need to upload a copy of their certification.

Week 5: In-Service Lesson Plan

In this assignment, students will design and deliver a professional in-service training program for hospital food and nutrition services staff. Building on findings from the Week 4 kitchen audit and HACCP assignment, students will develop a 20-minute training session that addresses a food safety or food quality concern identified during the inspection. The project includes creating a video presentation, a staff teaching aid, and a lesson plan that incorporates learning objectives, instructional activities, assessment strategies, and accommodations for diverse learners. This assignment emphasizes employee education, food safety compliance, effective communication, and the application of adult learning principles in healthcare foodservice settings.

Week 6: Foodservice Budget Plan

In this assignment, students will develop a comprehensive one-year operating budget for a hospital foodservice department using a provided Excel budget template. Using operational data, research, and reasonable assumptions, students will project expenses related to staffing, food, supplies, facilities, utilities, training, travel, sustainability initiatives, and other operational needs. Students will also create a professional video presentation that justifies their budget decisions and demonstrates how forecasting, resource allocation, inventory management, sustainability, and ethical decision-making influence financial planning. This assignment emphasizes the financial management skills required to support quality foodservice operations while balancing organizational goals, patient care, and fiscal responsibility.

Week 7: Recipe Modification

In this assignment, students will apply recipe modification principles to meet dietary and nutritional needs while maintaining food quality and consumer acceptance. Using a standardized blueberry muffin recipe, students will prepare and evaluate a control recipe, a dairy-free modification, and a nutrient-adjusted modification designed to meet specific nutrition targets. Students will conduct sensory evaluations, create Nutrition Facts labels using Cronometer, compare the effects of ingredient substitutions on product characteristics, and analyze tradeoffs between nutritional improvements and sensory quality. This hands-on assignment emphasizes recipe development, nutrient analysis, food science principles, and the role of modified recipes in healthcare and foodservice settings.

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 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