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

Build courses into a credential

This course is part of the following program(s):


Credit transfer

Have you taken this course or an equivalent course? Contact the Credit Transfer Office.

Registration dates

Not all courses are offered each term.

Spring 2023 registration opens February 27, 2023. Fall 2023 registration opens July 24, 2023.

Delivery options

In person: classes held in person on a campus/site in a classroom/lab/shop/studio for the course duration

Online - Asynchronous: ​100% online delivery, no scheduled day or time course requirements with the instructor, assigned due dates

Online - Synchronous: 100% online delivery, scheduled day and time course requirements with the instructor, assigned due dates

Hybrid: any combination of in person, timetabled, on campus, online, and hyflex delivery