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Dec 07, 2025
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University General Course Catalog 2020-2021 ARCHIVED CATALOG: LINKS AND CONTENT ARE OUT OF DATE. CHECK WITH YOUR ADVISOR.
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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, students will be able to:
1. discuss the organization of common food service operations and apply principles of production schedules.
2. apply the principles of HAACP in the development of a flow chart for a menu item.
3. demonstrate understanding of food service health, safety, sanitation and maintenance.
4. demonstrate knowledge of the concepts of decision making, organizational communication, motivation, work performance standards and leadership.
5. demonstrate basic knowledge of time management and financial budgeting.
6. demonstrate knowledge of basic food preparation and presentation skills.
Click here for course scheduling information. | Check course textbook information
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