FOOD 570 - Advanced Foodservice Systems Management 3 s.h.

Study and discussion of the foodservice systems approach to operation and management of a foodservice operation. Topics include: recipe/menu development and modification; supply and procurement; food production and service systems; sanitation and safety; quality management; management tools, functions, skills; resource management; information management and reporting; and training and education.
Prerequisite(s): M.S. in Nutrition and Dietetics degree graduate student and a “B” or better in NUTR 555 and NUTR 556 or permission of instructor.
Corequisite(s): FOOD 571 .