Aug 14, 2020  
2018-2019 Undergraduate Catalog 
    
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

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



Add to Portfolio (opens a new window)