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.

Start Date: Sep. 6, 2022
End date: Nov. 26, 2022
Day/Time: Tues. 6:00pm – 9:00pm
Delivery: In Person
Campus: Waterloo
Cost: $285.84

Registration dates

Not all courses are offered each term.

Winter 2023 registration opens November 28, 2022. Spring 2023 registration opens February 27, 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 with no assigned day or time requirements, independent course completion

Online - Synchronous: 100% online delivery with scheduled day and time course requirements

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