Dietary Manager (DMGR) (Part of Hospitality Management/HOSP)

DMGR 101 Dietary Manager Seminar I (A)

4 credits
This course offers a study of the types of health care facilities, typical health care organizational structures, and roles of the health care team members. Regulations and how they affect food service in health care facilities are examined. Methods and records used in purchasing, receiving, storing, preparing and serving food are explained. Management principles and employment issues are discussed. The student must have passed the ServSafe examination before enrolling.
Lecture: 4 hours
Corequisite: DMGR 194 and permission of instructor

DMGR 102 Dietary Manager Seminar II (W)

4 credits
Course presents the principles for planning menus to meet the nutritional needs of people in health care operations. Nutrient requirements, functions and sources of nutrients, and digestion and absorption of food are studied. Diet modification for a variety of health conditions is studied.
Lecture: 4 hours
Prerequisite: DMGR 101 with a “C” grade or higher
Corequisite: DMGR 195 and permission of instructor

DMGR 103 Dietary Manager Seminar III (SP)

4 credits
In this class, methods and records used to gather nutrition histories, to determine food needs and preferences, to establish care plans and to do charting are presented. Control measures for maintaining quality, quantity, and cost of nutrition care are discussed. Supervisory characteristics are reviewed. Facility evaluation and plans for improvement are presented. Continued professional development is emphasized. The student must earn a grade of “C” or higher to receive a certificate of completion.
Lecture: 4 hours
Prerequisite: DMGR 102 with a “C” grade or higher
Corequisite: DMGR 196 and permission of instructor

DMGR 194 Dietary Manager Cooperative Work Experience I (A)

2 credits
Course provides an opportunity for supervised, work-related learning experiences to be performed on the job following material presented in the classroom from DMGR 101. Employment in a health care facility with a qualified preceptor on the staff is required.
Lab: 20 hours/week
Corequisite: DMGR 101 and permission of instructor.
Lab fee: $12.00

DMGR 195 Dietary Manager Cooperative Work Experience II (W)

2 credits
Course offers supervised, work-related learning experiences to be performed on the job following materials presented in the classroom from DMGR 102. Employment in a health care facility with a qualified preceptor on the staff is required.
Lab: 20 hours/week
Prerequisite: DMGR 194 with a “C” grade or higher
Corequisite: DMGR 102 and permission of instructor
Lab fee: $12.00

DMGR 196 Dietary Manager Cooperative Work Experience III (SP)

2 credits
Opportunity for more supervised, work-related learning experiences to be performed on the job following materials presented in the classroom from DMGR 103. Employment in a health care facility with a qualified preceptor on the staff is required. The student must earn a grade of “C” or higher to receive a certificate of completion.
Lab: 20 hours/week
Prerequisite: DMGR 195 with a “C” grade or higher
Corequisite: DMGR 103 and permission of instructor
Lab fee: $12.00