Graduate Course Proposal Form Submission Detail - DIE6127
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Approved by SCNS
Submission Type: New
Course Change Information (for course changes only):
Comments: In review by OGS. For Nutrition and Dietetics Conc in MPH. Pre-req does not exist. Emailed 3/11/16. Emailed again 5/8/16 Course restriction. Updated pre-req. Approved 5/10/16 To USF Sys 5/18/16; to SCNS after 5/25/16. Apprd eff 7/1/16
- Department and Contact Information
Tracking Number Date & Time Submitted 5244 2015-07-06 Department College Budget Account Number PH 640500 Contact Person Phone Lauri Wright 8139748261 firstname.lastname@example.org
- Course Information
Prefix Number Full Title DIE 6127 Principles of Leadership and Management of Food and Nutrition Is the course title variable? N Is a permit required for registration? N Are the credit hours variable? N Is this course repeatable? N If repeatable, how many times? 0 Credit Hours Section Type Grading Option 2 C - Class Lecture (Primarily) R - Regular Abbreviated Title (30 characters maximum) Foodservice Management Course Online? Percentage Online O - Online (100% online) 100
Course equips students with leadership and management skills needed to establish and maintain effective food and nutrition programs. Food service and clinical nutrition management is addressed so students can adapt to a changing healthcare environment
A. Please briefly explain why it is necessary and/or desirable to add this course.
Needed for accreditation
B. What is the need or demand for this course? (Indicate if this course is part of a required sequence in the major.) What other programs would this course service?
This course is part of the accredited MPH/Dietetic Internship that will serve 38 dietetic interns throughout Tampa Bay.
C. Has this course been offered as Selected Topics/Experimental Topics course? If yes, how many times?
D. What qualifications for training and/or experience are necessary to teach this course? (List minimum qualifications for the instructor.)
Registered Dietitian with 18 graduate hours of nutrition coursework and practice experience in relative areas of nutrition
- Other Course Information
At the completion of the course, students should be able to:
1. Describe management and business theories and principles required to deliver programs and services.
2. Define quality management of food and nutrition services.
3. Discuss principles of food science, safety and food systems
B. Learning Outcomes
Upon completion of the course, students are able to:
CRD 4.1 Participate in management of human resources
CRD 4.2 Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food
CRD4.4 Conduct clinical and customer service quality management activities
CRD4.5 Use current informatics technology to develop, store, retrieve and disseminate information and data
CRD4.6 Analyze quality, financial or productivity data and develop a plan for intervention
CRD4.10 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies
C. Major Topics
Management theories and human resources
Equipment design and layout
Payne-Palacio J and Theis M. Foodservice Management, 12th edition. New York: Prentice Hall, 2011.
E. Course Readings, Online Resources, and Other Purchases
F. Student Expectations/Requirements and Grading Policy
Students are expected to read the assigned materials carefully, apply course topics in thoughtful and critical responses to discussions. Students are expected to complete all assignments on time. Exceptions to this policy will be made only in the case of severe illness, documented family emergency, or similar problem.
The final course grade will be determined according to the following percentages:
90 100 = A
80 89 = B
70 79 = C
60 69 = D
G. Assignments, Exams and Tests
Assignments, exams and tests:
Leadership Style paper 20%
Layout design case study 20%
Foodservice calculation workbook 20%
Marketing project 20%
H. Attendance Policy
Course Attendance at First Class Meeting Policy for Graduate Students: For structured courses, 6000 and above, the College/Campus Dean will set the first-day class attendance requirement. Check with the College for specific information. This policy is not applicable to courses in the following categories: Educational Outreach, Open University (TV), FEEDS Program, Community Experiential Learning (CEL), Cooperative Education Training, and courses that do not have regularly scheduled meeting days/times (such as, directed reading/research or study, individual research, thesis, dissertation, internship, practica, etc.). Students are responsible for dropping undesired courses in these categories by the 5th day of classes to avoid fee liability and academic penalty. (See USF Regulation Registration - 4.0101,
Attendance Policy for the Observance of Religious Days by Students: In accordance with Sections 1006.53 and 1001.74(10)(g) Florida Statutes and Board of Governors Regulation 6C-6.0115, the University of South Florida (University/USF) has established the following policy regarding religious observances: (http://usfweb2.usf.edu/usfgc/gc_pp/acadaf/gc10-045.htm)
In the event of an emergency, it may be necessary for USF to suspend normal operations. During this time, USF may opt to continue delivery of instruction through methods that include but are not limited to: Blackboard, Elluminate, Skype, and email messaging and/or an alternate schedule. Its the responsibility of the student to monitor Blackboard site for each class for course specific communication, and the main USF, College, and department websites, emails, and MoBull messages for important general information.
I. Policy on Make-up Work
All assignments and exams are due on the date/time specified. No makeup work after assignment due date accepted.
J. Program This Course Supports
MPH in Nutrition and Dietetics
- Course Concurrence Information