NDFS 455
Financial Management in Dietetics
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Basic financial management principles focused on application to the dietetics industry. Topics include basic accounting, financial statements, financial ratios, financial control, productivity measures, menu pricing, menu engineering, billing and coding, and budgets and budgeting.
When Taught
Fall
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
3
Fixed
3
Fixed
3
Fixed
0
Title
Menu Pricing
Learning Outcome
Utilize menu pricing strategies including menu engineering to appropriately price and develop menus
Title
Recipe Costing
Learning Outcome
Demonstrate competency in recipe factoring and recipe costing
Title
Financial Statements
Learning Outcome
Interpret financial statements and financial ratios
KRDN 4.2
Title
Billing and Coding
Learning Outcome
Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained
KRDN 2.4; 4.3
Title
Budgeting
Learning Outcome
Evaluate and analyze different types of financial budgets
KRDN 1.3, 4.2
Title
Learning Outcomes Table
Learning Outcome
*ACEND Knowledge Requirement
By the conclusion of the course, students will:
Measured/Met by:
Demonstrate competency in recipe factoring and recipe costing
Recipe and Menu Pricing Assignment
Utilize menu pricing strategies including menu engineering to appropriately price and develop menus
Recipe and Menu Pricing Assignment
KRDN 4.2
Interpret financial statements and financial ratios
Financial statement assignment; Exams
KRDN 4.2
KRDN 1.3
KRDN 4.7
Calculate and interpret food, labor, and other cost ratios
Financial statement assignment; Exams
KRDN 4.2
Apply basic methods of food, labor and other cost control.
Recipe cost sales assignment; Exam 1
KRDN 4.2
KRDN 1.3
Calculate and interpret operational measures including breakeven points, productivity, and cost of goods sold
Cost volume profit assignment; exams
KRDN 4.2
Understand concepts related to payback period and net present value of equipment purchases
In class activities,
KRDN 4.2
Evaluate and analyze budgets of dietetics operations
Budget assignment
KRDN 4.3; 2.4
Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained
Billing and Coding worksheet
KRDN 4.2
KRDN 1.3
Analyze and evaluate different types of financial budgets
Budget assignment
Title
Cost Ratios
Learning Outcome
Calculate, interpret, and apply food, labor, and other cost ratios
KRDN 4.2, 1.3, 4.7
Title
Operational Measures
Learning Outcome
Calculate and interpret operational measures including breakeven points, productivity, and cost of goods sold
KRDN 1.3, 4.2
Title
Payback and Present Value
Learning Outcome
Calculate payback period and net present value of equipment purchases
KRDN 4.2
