Welcome to IDS 036: Fundamentals of Food Service Management

An online course brought to you by IEDNC inc.

Fundamentals of Food Service Management, offered by IEDNC Inc., is an online-based course designed to educate about the various fundamental aspects of food service administration and health care. Through a series of module and interlinking units, this course will focus on refining understanding in management-related concepts like organizational design, leadership, human resources, financial management and several more. This course will equip students with adequate knowledge on advanced management skills applicable in nutrition management settings.

Course Curriculum

  • 1

    Course Overview

    • Fundamentals of Food Service Management Overview
  • 2

    Module 1: Organizational Design

    • Unit 1.1a: Theories of Management

    • Unit 1.1b: Theories of Management

    • Unit 1.2a: Tools of Management

    • Unit 1.2b: Tools of Management

    • Unit 1.2c: Tools of Management

    • Unit 1.2d: Tools of Management

  • 3

    Module 2: Leadership

    • Unit 2.1: An Overview of Leadership

    • Unit 2.2: Leaders as Managers

    • Unit 2.3a: Role of Managers

    • Unit 2.3b: Role of Managers

    • Unit 2.4: Participative Management
  • 4

    Module 3: Planning and Decision Making

    • Unit 3.1a: Types of Planning

    • Unit 3.1b: Types of Planning

    • Unit 3.2a: Types of Decision Making

    • Unit 3.2b: Types of Decision Making
  • 5

    Module 4: Organization and Time Management

    • Unit 4.1a: Overview of Organization

    • Unit 4.1b: Overview of Organization

    • Unit 4.2a: Organizing the Food Service Department

    • Unit 4.2b: Organizing the Food Service Department

    • Unit 4.3: Distributing Authority

    • Unit 4.4: Time Management
  • 6

    Module 5: Communication

    • Unit 5.1a: Communication and its Process

    • Unit 5.1b: Communication and its Process

    • Unit 5.1c: Communication and its Process

    • Unit 5.2a: Methods of Communication

    • Unit 5.2b: Methods of Communication

    • Unit 5.2c: Methods of Communication

    • Unit 5.2d: Methods of Communication

    • Unit 5.3a: Channels of Communication

    • Unit 5.3b: Channels of Communication
  • 7

    Module 6: Management Information Systems

    • Unit 6.1: Basics Management Information Systems
  • 8

    Module 7: Human Resource Management

    • Unit 7.1a: Introduction to Human Resources

    • Unit 7.1b: Introduction to Human Resources

    • Unit 7.2: Employment Process

    • Unit 7.3: Training

    • Unit 7.4: Performance

    • Unit 7.5: Straffing and Scheduling

    • Unit 7.6: Union and Labour
  • 9

    Module 8: Financial Management

    • Unit 8.1: Importance of Financial Management

    • Unit 8.2: Factors affecting Cost Control
  • 10

    Module 9: Quality Management

    • Unit 9.1: Quality in Foodservice Management

    • Unit 9.2: Quality Standards
  • 11

    Module 10: Marketing and Revenue Generating Services

    • Unit 10.1: Effectiveness in Marketing & Generating Services

Instructor(s)

Registered Dietitian, Certified Diabetes Educator

Faiqua Khalid

A Registered Dietitian and Certified Diabetes Educator, holding a B.Sc. and M.Sc. in Food and Nutrition. During the 6+ years of practice as a dietitian, Faiqua has worked with a variety of clients - from general nutrition to healthy eating for chronic health conditions such as diabetes. She has helped thousands of patients with chronic disease management such as high blood sugars, cholesterol and blood pressure. Faiqua has a special interest in prediabetes and diabetes; and is passionate about educating patients so they become champions in their care. She believes in empowering patients with knowledge to make the right food decisions and is constantly motivated by patients' success stories. Aside from nutrition counselling, Faiqua enjoys recipe development, writing blogs and food photography.