NUTR 3325 Food Systems Management

This course is an introduction to the principles and skills necessary for the management of food service systems. The focus of this semester is on menu development, recipe standardization, quantity food production, quality control and food safety procedures and integration of basic management fundamentals including food cost controls. The course requires the integration and application of menu planning, food production and event planning. In addition, students will learn and utilize nutritional analysis and meal planning software.

Credits

3

Prerequisite

ACCT 2301 Accounting for Non-Business Majors AND NUTR 2231Principles of Food Preparation AND NUTR 2131 Food Preparation Laboratory OR graduate student status

Corequisite

NUTR 3134 Food Systems Management Laboratory

Offered

Fall