Food Service Operations Coordinator

HR-Functional Job Title

Food Service Operations Coordinator

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
Online Honey: A Culinary Natural: 3.5 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 Human Behavior: 20 points
Asserting Yourself at Work: 10 points
Becoming a Manager: 10 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
Getting Assertive: 20 points
How to Be an Effective Facilitator: 10 points
How to Manage Conflict in the Organization: 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 Train Employees: 10 points
Interpersonal Communication Skills in the Workplace: 10 points
Interpersonal Negotiations: 20 points
Leadership Skills for Managers: 20 points
Listen and Be Listened To: 10 points
Managing and Achieving Organizational Goals: 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

CE Direct

Accountability in the Food Service Department (RD62): 12 points
Alternative and Integrative Nutrition (RD64): 12 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
Enhancing Productivity in Foodservice (RD79): 6 points
Evolution of Foodservice (RD143): 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
Implementing HACCP (RD92): 6 points
In Case of Emergency: Serving During a Disaster (RD46): 1 point
Keep It Clean Hand Hygiene (RD568): 1 point
Liquid Nutrition for the Athlete (RD13): 2 points
New Norovirus Strain Spreads Across U.S. (RD453): 1 point
Nutrition for Young Athletes (RD105): 10 points
Nutrition Quackery (RD112): 8 points
Optimal Nutrition for Athletes (RD138): 1 point
Pediatric Food Allergies (RD164): 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
Weight Management: Facts Not Fad (RD585): 1 point

Educational Institute

Managing Service in Food and Beverage Operations: 24 points

HELM

Food Allergies and Intolerances: 15 points
In Defense of Food: 10 points
Techniques of Healthy Cooking: 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

MCIA

Let's Do Dinner: 3 points
Appetizers: 3 points
Fine Soups and Sauces: 3 points
Fish and Veal Entrees: 3 points
MCIA Meat Entrees: 7 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

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
431 The Refrigeration Cycle: 8 points