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|NUTM 333 - Foodservice Systems in School Nutrition Programs|
A study of current trends and practices in school foodservice. Topics include concepts of menu planning, procurement, production, service, marketing, financial analysis and cost control, and food safety. Students work on case studies and projects particular to the school foodservice environment. Note: Students cannot receive credit for both this course and NUTR 384 Foodservice Systems. This course is not open to students in the Food and Nutrition Department.
Prerequisite: Enrolled in the Certificate in Excellence in School Nutrition Program or permission of the instructor.
1.000 Credit hours
4.000 Lecture hours
Levels: Certificate, Non-Matriculated, Undergraduate
Schedule Types: Directed Study, Lecture
Food & Nutrition Department
Undergraduate Level Course
May not be enrolled in one of the following Levels:
May not be enrolled in one of the following Fields of Study (Major, Minor, or Concentration):
Food and Nutrition
Health and Wellness
May not be assigned one of the following Student Attributes:
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