FOOD 571 - Applied Foodservice Systems Management 3 s.h.

Application and evaluation of the foodservice systems approach to operation and management of a foodservice operation. Areas of focus 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. Registration restrictions include: Required SUNY Affiliation Agreement signed by appropriate representatives of SUNY Oneonta and the cooperating facillity/community agencies. (Sustainability Focused course)
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 570 .