NUTR 220 - Food Service Systems Management

(3 units)

Organization and operation of food services; management principles; food, facility and employee safety and sanitation; menu and recipe development; cost control.

Maximum units a student may earn: 3

Grading Basis: Graded
Units of Lecture: 3
Offered: Every Spring

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. distinguish between the various types of foodservice systems and indicate the settings in which they are used.
2. detail the components of a comprehensive food safety program within a foodservice.
3. identify the standards of facility safety, sanitation and maintenance within a foodservice.
4. explore industrial foodservice equipment and analyze how equipment and other factors influence facility layout and design.
5. examine the basic foodservice management principles, including communication, leadership, marketing and finance.

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