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|NUTR 384 - 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 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
Undergraduate Level Course