Food Nutrition & Hospitality Management LTCM

This course will cover what is needed to manage a Food Services Department in a retirement or LTC home. We will begin with the systems approach, followed by food production, assembly distribution and service where you will learn about the four scopes of service. Next, we will introduce the regulations, acts and standards followed by food safety and sanitation. As you proceed through the course, you will see that all the weekly topics intersect with one another. Once introduced, you will notice that each topic is used frequently. You will learn about the food services manager and the role that they play in everything in the department. This includes the nutrition requirements in the elderly lifecycle, therapeutic, cultural/religious special needs, and menu planning.