|
NUTR 471
Institutional Foodservice Procurement and Production
Spring 2009 NUTR 471
Rm 108 Owens Class time: 3:30-4:45 MW
NUTR 471 is a three-hour didactic, WebCT-enhanced
course
Here is the
WebCT
course site; use the log in name and password
provided in class
Technology
requirements: Students must be proficient with WebCT,
Winthrop email, class list serves, Microsoft Word and Excel
(Microsoft works will NOT be permitted). Students are
encouraged (but not required) to gain familiarity with graphics software. All course materials (syllabus,
assignment instructions, rubrics, templates, course calendar, etc.)
are communicated electronically using WebCT. Names of
registered students will be uploaded into our WebCT course site the
first day of the academic term. Students are required to activate
their Winthrop email accounts in order to have their names uploaded
into our WebCT course site. Student passwords will be
distributed during the first class meeting. Registered students are required to use
their Winthrop email addresses. Dr. Silagyi-Rebovich will not
respond to course inquiries from persons using non-Winthrop
email addresses.
NUTR 471 is a senior-level course
requiring successful completion of prerequisite course material as
outlined in the undergraduate catalogue. Students who do not submit
all assignments and meet attendance requirements (posted on course
syllabus) will not earn a passing course grade.
TURNITIN: Students
may use "TURNITIN"
for submission of writing assignments.
Textbook requirements for NUTR
471 Sp2009
Students will need
textbooks by week two of the academic term. Students may
order/obtain textbooks from any source they find convenient.
The books used in NUTR 471 tend to be books I've already
discussed/used in prerequisite courses.
Required
6th edition Foodservice Organizations: A
Managerial and Systems Approach by M. Gregoire and M.
Spears.
11th edition Introduction to Foodservice
by June Payne-Palacio and Monica Theis
Recommended but not required
Design and Layout of
Foodservice Facilities by John C. Birchfield
Additional suggestions for students
Students
expecting to take professional credentialing examinations are
encouraged (but not required) to retain the following titles in their
personal/professional libraries. Principles of Food, Beverage,
and Labor Cost Controls by Paul R. Dittmer (Wiley Publ). Contemporary
Management Theory: Controlling and Analyzing Costs in Foodservice
Operations by James Keiser and Frederick J. DeMicco with
Robert N. Grimes (Prentice Hall Publ). Foodservice
Procurement: Purchasing for Profit by Marian C. Spears
(Merrill Prentice Hall Publ), Foodservice Organizations: A
Managerial and Systems Approach (Pearson Prentice Hall Publ). Authors,
editions and publishers vary from one year to the next.
Ma |
