Customer Services Coordinator Dining

HR-Functional Job Titles

Food Service Supervisor
Customer Service Coordinator

Department Job Titles

Assistant Bakery Manager
Assistant Banquet Manager
Assistant Dining Services Manager
Assistant Dining Manager
Customer Service Coordinator (Food Service)
Assistant Manager of Dock Operations

Requirement

Performance Evaluation: Current, satisfactory (annually)

Approved Learning Opportunities

Academic Courses

Our list of academic courses is approved for all job enrichment participants in any curriculum. If you complete similar courses, of similar title, at other institutions, we can review them for possible approval.

Below you can find additional, curriculum-specific academic courses that we have approved.

Additional Courses

KNH 101: Introduction to Food Science: 24 points
KNH 102: Fundamentals of Nutrition: 24 points
KNH 201: Meal Management: 24 points
KNH 305: Introduction to Food Systems Management: 24 points
KNH 307: Food Systems Operations: 24 points

American Culinary Federation

CRT 2016 Culinary Nutrition: 33 points
CRT 3025 Culinary Sanitation and Safety: 33 points
CRT 9030 HACCP for Managers and Chefs: 11 points
CRT 9032 Intro to Food Service Management: 33 points
CRT 9035 Vegetarian Concepts: 11 points
Online GREAT (GlutenFree Resource Education and Awareness Training): 6 points
The Gluten Free Alternative: 11 points
ADA Online Healthy Land, Food and Eaters: Cultivating Sustainable Food Systems: 2 points

American Management Association Self-Study Courses

A Manager's Guide to Financial Analysis: 10 points
A Manager's Guide to Human Behavior: 20 points
Asserting Yourself at Work: 10 points
Becoming a Manager: 10 points
Beyond the Basics Intermediate Finance and Accounting: 20 points
Coaching for High Performance: 10 points
Communication Skills for Managers: 20 points
Delivering Knock Your Socks Off Service: 20 points
Finance and Accounting for Nonfinancial Managers: 20 points
First Line Supervision: 20 points
Fundamentals of Inventory Management and Control: 20 points
Getting Assertive: 20 points
How to Be an Effective Facilitator: 10 points
How to Manage Conflict in the Organization: 20 points
How to Manage Maintenance: 20 points
How to Manage Training: 20 points
How to Manage Your Priorities: 10 points
How to Read and Interpret Financial Statements: 10 points
How to Sharpen Your Business Writing Skills: 20 points
How to Write a Business Plan: 20 points
How to Write a Marketing Plan: 20 points
Interpersonal Communication Skills in the Workplace: 10 points
Interpersonal Negotiations: 20 points
Job of The Accounting Manager: 20 points
Leadership Skills for Managers: 20 points
Listen and Be Listened To: 10 points
Managing and Achieving Organizational Goals: 10 points
Managing Multiple Projects: 10 points
Planning and Leading Productive Meetings: 20 points
Planning and Managing Change: 20 points
Practical Problem-Solving Skills in the Workplace: 10 points
Presentation Success: 10 points
Successful Project Management: 20 points
Taking Control with Time Management: 10 points

Association of International Bakers

Food Safety for Warehousing and Distribution: 120 points
Food Science and Technology: 240 points
Food Supply for Warehousing and Distribution: 120 points
Int Science of Baking Module 1-Foundations: 120 points (Bakery only)
Int Science of Baking Module 2-Technology: 112 points (Bakery only)
Int Science of Baking Module 3-Breads and Rolls: 104 points (Bakery only)
Int Science of Baking Module 4-Cakes and Sweet Goods: 88 points (Bakery only)
Retail Baking: 136 points (Bakery only)

CE Direct

Accountability in the Food Service Department (RD62): 12 points
Alternative and Integrative Nutrition (RD64): 12 points
Beetroot Juice and Dietary Nitrates (RD150): 1 point
Cancer Risk Reduction (through diet) (RD66): 10 points
Carbohydrate Requirements for Exercise (RD04): 2 points
Celiac Disease Demands a Lifelong Gluten-Free Diet (RD386-60): 1 point
Childhood and Adolescent Nutrition (RD69): 8 points
Creative Management (RD74): 6 points
Cultural Competency (RD05): 3 points
Dietary Fiber and Cholesterol Reduction (RD06): 2 points
Dietetic Diversity (RD76): 8 points
Eggs Re-evaluated (RD142): 1 point
Enhancing Productivity in Foodservice (RD79): 6 points
Evolution of Foodservice (RD143): 1 point
Fats, Fatty Acids and Their Role in Health and Disease (RD23): 1 point
Food Gone Bad CE459): 1 point
Food Purchasing (RD84): 5 points
Food Safety and Protection (RD81): 6 points
Foodservice Cost Containment (RD82): 6 points
Foodservice Productivity (RD83): 5 points
Functional Foods, Part 1 (RD85): 10 points
Functional Foods, Part 2 (RD86): 12 points
Gluten-free Ancient Grains (RD184): 1 point
Gluten-Free Labeling (RD60206): 1.5 points
Green Tea New Benefits (RD10): 3 points
Implementing HACCP (RD92): 6 points
In Case of Emergency: Serving During a Disaster (RD46): 1 point
Irritable Bowel Syndrome (RD217-60): 1.5 points
Keep It Clean Hand Hygiene (RD568): 1 point
Lactose Intolerance (RD183): 1 point
Liquid Nutrition for the Athlete (RD13): 2 points
Monosodium Glutamate (RD42): 1 points
New Norovirus Strain Spreads Across U.S. (RD453): 1 point
Nondiet Weight Management (RD97): 7 points
Nutrition and Immunity: Immune Components and Nutrients (RD99): 12 points
Nutrition for Young Athletes (RD105): 10 points
Nutrition Quackery (RD112): 8 points
Nutritional Care of Diabetes (RD116): 10 points
Omega-3 Fatty Acids From Walnuts (RD51): 3 points
Optimal Nutrition for Athletes (RD138): 1 point
Pediatric Food Allergies (RD164): 1 point
CE Direct: Personnel Development: 5 points
CE Direct: Personnel Management (AI2): 6 points
Phytochemicals: Their Role in Health Maintenance (RD26): 1.5 points
Probiotics and Prebiotics (RD03): 1 point
Selecting Food Service Equipment (RD125): 6 points
Stalking the "Silent Killer" Dash Diet (RD17): 2 points
Sustainability, Nutrition, and Health (RD53): 4 points
The Future of Foods (RD157): 9 points
The Vegetarian Teen (RD317-60): 1 point
Understanding and Preventing Foodborne Illness (RD19): 2 points
Using Protein to Maximize Athletic Performance (RD152): 1 point
Vegetarian Nutrition (RD132): 8 points
Vitamins as Antioxidants in Preventative Medicine (RD25): 1 point
Weight Management: Facts Not Fad (RD585): 1 point

Custodial Management Institute

Custodial Technician Handbook Basic: 125 points
Custodial Technician Handbook Advanced: 125 points

Educational Institute

Hospitality Industry Financial Accounting: 24 points
Hospitality Today: An Introduction: 24 points
Leadership and Management in the Hospitality Industry: 24 points
Planning and Controlling for Food and Beverage Operations: 24 points
Managing Service in Food and Beverage Operations: 24 points
Marketing in the Hospitality Industry: 24 points
Revenue Management: Maximizing Revenue in Hospitality Operations: 24 points
Security and Loss Prevention Management: 24 points
Supervision in the Hospitality Industry: 24 points

HELM

Food Allergies and Intolerances: 15 points
In Defense of Food: 10 points

Individual Development Workshops

Classified staff may complete any of the following workshops for job enrichment points:

Presentation Skills: 7 points
Microsoft Excel 2013 Basic: 6 points
Microsoft Excel 2013 Intermediate: 6 points
Microsoft Excel 2013 Advanced: 6 points
Microsoft Access 2013: 6 points

Non-Academic, University-Sponsored Learning Opportunities

The non-academic, university-sponsored learning opportunities can change from year to year. As a result, the points you can earn from completing them varies. Please contact your Job Enrichment Administrator for the points awarded for each of the following.

Confucius Institute Training: Conversational Chinese Class I
Confucius Institute Training: Conversational Chinese Class II
Confucius Institute Training: Basic Chinese Culture
Confucius Institute Training: Understanding MU Chinese Students
Disability Awareness Training
Green Zone Training
Mental Health First Aid
M.I.A.M.I. Women in Leadership Symposium
Safe Zone Training
SATSS Annual Conference

NRAEF

Food Management Professional Certification Course: 20 points

Skillport

Skillport offers extensive online learning opportunities, sponsored by Human Resources Staff Development.

TPC Courses

376 Energy Conservation Basics: 8 points
380 Electrical Energy Conservation: 8 points
903 Implementing Preventative Maintenance: 8 points
905 Effective Communication for Supervisors: 11 points