Role of the Food Service Worker

Code: FOOD1055

Course description

The role of the food service employee in health care and within the food service system will be examined. Government regulations, quality assurance, risk management, policies, procedures, job descriptions, and departmental organization as they apply to the food service employee will be examined. Motivation, training, teamwork, conflict management and problem solving will be discussed. Components of food services including purchasing, menu planning, inventory and cost control will be included. Providing customer service within health care will be considered.

Course details

Hours: 36
Credits: 3
Prerequisites: None
Corequisites: None

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Start Date
Day/Time
Delivery
Campus
Cost
Availability
Start Date: Apr. 15, 2019
Day/Time: Tues. 6:00pm – 9:00pm
Delivery: Classroom
Campus: Waterloo
Cost: $310.32
 
End date: Jul. 5, 2019
Hours: 36
Credits: 3
Prerequisites: None
Corequisites: None
Equivalent to: OLRN1686
Not all courses are offered each term. Spring 2019 registration opens February 4, 2019. Fall 2019 registration opens July 8, 2019.