Detailed Course Information |
Fall 2015
Apr 18, 2024 |
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| NUTR 384 - Foodservice Systems |
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A study of current trends and practices in the management of foodservice systems. Using a problem-based learning approach, the course includes the concepts of food safety, menu planning, procurement, quantity food production, delivery systems, and financial management. Topics are augmented by a laboratory experience in a foodservice facility. Liability insurance is required.
Prerequisite: NUTR 364 Experimental Study of Food or permission of instructor.
1.000 Credit hours 4.000 Lecture hours Levels: Non-Matriculated, Post-Baccalaureate Tchr Lcnse, Undergraduate Schedule Types: Independent/Directed Study, Lecture Nutrition and Health Studies Department Course Attributes: Undergraduate Level Course Restrictions: May not be assigned one of the following Student Attributes: DGCE Student Prerequisites: NUTR 384 PREREQ General Requirements: ( May not be taken concurrently. ) or ( May not be taken concurrently. ) or ( Course or Test: NUTR 364 May not be taken concurrently. ) |
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