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Sep 28, 2024
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NUTR 220 - Food Service Systems Management (3 units)
Organization and operation of food services; management principles; food service personnel; labor laws; regulatory agencies; food cost control; record keeping.
Units of Lecture: 2
Units of Laboratory/Studio: 1
Offered: Every Spring
Student Learning Outcomes:
Upon completion of this course:
1. Students will be able to discuss the organization of common food service operations and apply principles of production schedules.
2. Students will be able apply the principles of HAACP in the development of a flow chart for a menu item.
3. Students will be able to demonstrate understanding of food service health, safety, sanitation and maintenance.
4. Students will be able to demonstrate knowledge of the concepts of decision making, organizational communication, motivation, work performance standards and leadership.
5. Students will be able to demonstrate basic knowledge of time management and financial budgeting.
6. Students will be able to demonstrate knowledge of basic food preparation and presentation skills.
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