Course Detail

NHM 441 Food Systems Management and Leadership

NHM 441 IS Sec 1, University of Mississippi
[See UM Catalog for Description]

3 credit hours

Instructor Information:

Instructor name:
Jim Taylor, Ph.D.

James Joseph Taylor, PhD, is a restaurant management specialist. Dr. Taylor completed his doctoral studies at the University of Southern Mississippi in Hattiesburg, Mississippi. Building upon a business administration and food systems management background, his research focuses on financial analysis, menu analysis and development, human resource management, and has recently been researching alcohol-related consumption motivators.

Contact Information:

If you have questions concerning the content of the course, you may contact the instructor directly using the Email Your Instructor link in the Lessons or Content page. NOTE: Whenever sending email, please be sure to indicate your course title and number in the subject line. You can expect a response within 72 hours, although it may be longer on weekends. Many instructors reply within 24 hours.

For lesson or test administration issues, please contact the iStudy department:

Course Description

Reinforcement of the key management and leadership components applied in commercial and noncommercial food and beverage operations.

Textbook Information:

Textbook information will be provided upon enrollment in your iStudy course.

Course Objectives:

The mission of the Nutrition and Dietetics Program is to prepare a diverse community of students who will be prepared academically and professionally to achieve success in post-graduate studies such as dietetic internships, graduate school and/or dietetic related careers. Students will be able to analyze current academic and research literature, value lifelong learning, participate in community-based service learning activities, and demonstrate professional ethics.

For Nutrition and Dietetics majors, NHM 441 meets several learning objectives mandated by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) to assess Knowledge Requirement for Registered Dietitian Nutritionists (KRDN) based on the 2017 ACEND Standards. In simple words, this course provides assignments with learning activities and outcomes that enable students to demonstrate certain knowledge.

Dietetics and Nutrition Student Learning Outcomes 
KRDN 2.6 Demonstrate an understanding of cultural competence/sensitivity.
KRDN 4.1: The curriculum must include management and business theories and principles required to deliver programs and services.  
KRDN 4.2 The curriculum must include content related to quality management of food and nutrition services.

Accreditation: B.S. in Hospitality Management Program Mission Statement
The mission of the Hospitality Management Program is to prepare a diverse community of students to become successful professionals who aspire to leadership roles in the global hospitality industry and their community.

The program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA) through 2026; therefore, the program must have established Program and Student Learning Outcomes. They are:

Hospitality Management Program Learning Outcomes (PLOs)

Students will:

PLO 1: Identify and apply the knowledge and skills necessary for hospitality and tourism
Operations

PLO 2: Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization

PLO 3: Demonstrate competence in the communication skills necessary for hospitality and tourism management

PLO 4: Formulate business decisions in hospitality and tourism management

PLO 5: Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry

The main objective of this class is to teach students the intricacies of a variety of foodservice operations.  Upon completion of this course, the student should be able to:

1. Explain the differences between commercial and noncommercial food service operations. (PLO 1, KRDN 4.1)
2. Explain organizational structures and components of a foodservice system, and examine specific components of chain and independent food service operations. (PLO 1, KRDN 4.1)
3. Describe multiple ways to classify menus and be able to explain how the menu dictates the operations in a food and beverage establishment. (PLOs 1 & 2, KRDN 4.1)
4. Explain and demonstrate factors that influence menu conceptualization and planning, and identify and correct current industry menu issues in real-world restaurants (PLOs 1 & 2, KRDN 4.1)
5. Research common complex menu factors/considerations and how they can be addressed in a variety of commercial and noncommercial foodservice settings. (PLOs 1, 2 and 4, KRDN 2.6)
6. Identify and describe different types of service that food and beverage operations can provide and identify systems to maximize the provision of excellent guest service. (PLOs 1, 2 and 4, KRDN 2.6)
7. Identify key components of effective facilities layout and design, equipment selection, and ambience management including health and sustainable initiatives. (PLOs 1, 2 and 4, KRDN 4.2)
8. Be familiar with NRA and AND, and the role they play in protecting and supporting the foodservice industry. (PLOs 4 & 5)
9. Research and project future trends in a variety of commercial and noncommercial foodservice operations and prepare/present a Power Point presentation on those findings. (PLOs 2-4; KRDN 2.6, KRDN 4.1 and KRDN 4.2)
10. Practice menu engineering, employee staffing, menu pricing, and restaurant layout through restaurant simulations using Virtual Business [VB] College by Knowledge Matters. (PLOs 1, 2 & 4, KRDN 4.1)

Course Outline:

This course consists of 14 instructional lessons.

You MUST complete the syllabus quiz as soon as you have access to your Blackboard course. This is mandatory to verify your attendance. * NOTE: you must pass the Syllabus and Orientation Quiz for the course materials to appear on the Lessons page

Grading:

Grading Scale:
A = 100-90% - 719-644 points
B = 89-80% - 643-572 points
C = 79-70% - 571-500 points
D = 69-60% - 499-439 points
F = Below 60% - 438 points or less

GRADING INFORMATION:
Each lesson submitted will be read and given a numerical grade. If you make below a 60 on 5 lessons you will fail the course.
As for your Midterm and Final exam, you will be graded using a letter scale of A, B, C, D, F.

The grading format is as follows:
179 - Journals and Quizzes
140 - Virtual Business (VB) College Foodservice Simulation - 35 points each (4 total)
100 - Menu Project - individual assignment
300 - 3 Exams (100 points each)
719 - Total Points

FAILURE TO TAKE THE FINAL EXAM WILL RESULT IN FAILURE OF THE COURSE.