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Main
UQU Programs
Clinical Nutrition

Nutritional Services Management in Hospitals

NUT3238
3 hours English

Nutritional Services Management in Hospitals

Food Service
1 W Overall view of the course contents: Rules and guidelines for the lectures Aim Objectives List of course topics How the course fits in our program
2 Providing Nutrition Services - Nutritional Risk Screening - Nutritional Status Assessment - Documentation of Nutrition Care - Standards and Regulations Related to Nutrient Care
3 Managing Nutrition Care Services -Planning, Organizing and Staffing) - Clinical Manager as Leader - Controlling (Measuring Productivity of the Nutrition Staff, designing a Nutrition Services Payment System, Maximizing Reimbursement for Services)
4 Meal Service Systems - Patient Meal Service - Resident Meal Service - Non-patient Meal Services - Plate-Waste Studies
5 Facility Design and Equipment Selection - Facility Planning and Design
6 Composition of the Planning Team (Food Service Director, Food Facilities Design Consultant, - Planning Process - Planning Work Areas
7 Receiving, Storage, and Inventory Control Invoice Receiving, Record Keeping, Merchandise Receipt, Receiving Record- Storage Maintenance, Inventory Control Procedures)
8 Inventory Control Procedures) - Issuing of Food and Supplies - Record-Keeping - Perpetual Inventory - Physical Inventory+ midterm
9 Ordering and Purchasing Control Purchase specification; Supplier selection; Purchasing correct quantities; Evaluation of purchasing process
10 Menu Planning Considerations (Food Preferences, Nutrition Requirements, Availability and Skills of Food Service Workers, Preparation and Scheduling Requirements, Marketplace Conditions, Budget, locations, Production and Service Systems, Space and Equipment) - Menu Specifications
11 Meal Plan, Menu Pattern, Types of Menus) - Menu-Planning Process - Menu-Planning Steps, - Menu Planning for - Modified Diets, - Menu Planning for Special Services - Other Types of Service Menus - Non-patient Menus (Employees, Staff, and Visitors) - Menu Format (Patient Menus, Non-patient Menus
12 Food Production - Food Production Systems - Cook-and-Serve System - Assembly-and-Serve System - Portion Control - Standardized Recipes (Elements of Recipe Standardization, Proportion of Ingredients, Quantity of Ingredients, Form of Ingredients, Order of Ingredients, Procedures / + Discussion of the visits to the hospital + PP for the visits
13 Management of the Food Service Department (Leadership) Leadership Style, Behavior Theories of Effective Leadership, Situational Leadership, Leader as Manager, Leadership Characteristics for Effective Management, Technical Expertise and Knowledge, Interpersonal Skills, Qualities of a Leader, Managers’ Role, Levels of Management Basic Functions of Management, Planning, Organizing, Influencing, Controlling Managerial Power, Managers’ Responsibilities, Participative Management Creating a Participative Culture, Management Responsibilities in a Participative Culture, Levels of Empowerment, Application of Empowerment to Food Service Image, Roadblocks to Participative Management
14 Quality Management Development of Quality in Health Care, Quality Definition, Supplier Partnerships, Error-Free Attitude, Management by Fact Versus Management by Result, Employee Empowerment, Training and Retraining, Problem Solving Through Teamwork, Work Process Focus, Innovation and Risk Taking, Reward and Recognition
15 Financial Control and Management Budgets as Tools for Financial Control and Management Preparation of the Operating Budget (Labor Cost Budget, Materials Budget, Food Cost Budget, Overhead Budget, Allocated Cost Budget
16 Exam general+ revision
19 Overall view of the course: Rules and guidelines for the lectures Aim Objectives List of course topics How the course fit in our program
20 The food services system in Saudi Arabia and some Arabic countries
21 International Code of safety practice and managing food services and safety system in the gulf area / --The good practice and ISO systems and HCCAP
22 Equipment Selection, planning of setting up and safety usage
23 Purchasing and calculating the amount of goods to purchase
24 Receiving, Storing, and Issuing
25 Setting and Planning a Menu
26 Midterm exam for theory no visit or lecture or partial sessions
27 Kitchen Calculations -product yield calculation
28 visit to food factory or hotel
29 Developing Standardized recipes and food cost
30 Instruction for the hospital visits for the food
31 The visit hospitals
32 The visit hospital
33 Quiz exam of the visits
1.1 Mapped to: K2

List different types of food systems in the hospital

Teaching Strategy Lectures, Practical Class discussions
Assessment Methods Lectures, Practical Class discussions
1.2 Mapped to: K3

Describe the fundamentals of menu planning in healthcare facilities.

Teaching Strategy Lectures, Practical Class discussions
Assessment Methods Lectures, Practical Class discussions
2.1 Mapped to: S1

Employ effective communication and positive relations with others

Teaching Strategy Lectures, Practical Visits
Assessment Methods Lectures, Practical Visits
2.2 Mapped to: S2

Perform managerial skills regarding ordering, purchasing, receiving, storing, and producing food items.

Teaching Strategy Lectures, Practical Visits
Assessment Methods Lectures, Practical Visits
2.3 Mapped to: S3

Operate food quality programs and strategies to meet the food service needs in hospital

Teaching Strategy Lectures, Practical Visits
Assessment Methods Lectures, Practical Visits
3.1 Mapped to: V2

Execute own learning and continuing personal development

Teaching Strategy Practical Visits
Assessment Methods Practical Visits
Assessment
Weight
Mid-term exam
25%
Practical activity = five marks each week
15%
Group visit reports and rubrics
10%
Pp presentation of the visits
10%
Final written Exam
40%
Total
100%