DMC 2020 - Human Resources

Clock Hours: 114

Delivery Mode
on-ground

Prerequisites: Term 1 Dietary Aide

Industry Certifications Foodservice Technician

Course Description:
The Human Resource Management (HRM) Course will provide the Dietary Manager Student with an overview of management basics and management styles. The various components of marketing, communications, employment laws and labor unions are a focus of the study. Many Dietary Managers are directly involved in staffing, scheduling, recruitment and retention of employees. The challenges of supervision and leadership, as well as, professional development, stress management and professional ethics are outlined in this course.

Student Learning Outcomes:

Analyze management responsibilities
Interpret state and federal employment laws
Determine personnel needs
Write performance standards
Determine employee schedules
Use methods to empower staff
Conduct performance review
Manage change and diversity
Appreciate recruitment responsibilities
Interview employees
Analyze impact of employee unions
Implement required changes in foodservice department
Conduct department meeting
Meet goals and priorities for department
Present work procedures and plans
Manage staff development
Implement personal professionalism