NUTR 448 - Food Service Systems Management

Description:
Application of organizational management and principles to food-service systems including organizing, staffing, controlling, planning, marketing, and leading.

Prerequisites:
Prerequisites: NUTR 240 and NUTR 342.

Credits: (4)

Learner Outcomes:
Upon successful completion of this course, the student will be able to:

Identify various types of food service operations available, including customer base, type of menu, organization structure and types of service provided.
Identify the components of menu planning and its impact on the foods service operation.
Plan a menu for a foodservice operation.
Identify the procedures for food and supply procurement including development of product specifications.
Define the elements of receiving, storage and inventory control.

Learner Outcomes Approval Date:
2/5/2015