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|NUTR 884 - Foodservice Systems|
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 plan
ning, procurement, quality food production, delivery systems, and financial management.
Topics are augmented by a laboratory experience in a foodservice facility. Liability insurance is
required. Prerequisite: 34.364 Experimental Study of Food.
1.000 Credit hours
4.000 Lecture hours
Levels: Graduate, Non-Matriculated
Schedule Types: Independent/Directed Study, Lecture
Consumer Sciences Department