NUTR 3320 Public Health Nutrition

This course is 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. Students are required to take a food safety credentialing exam or show proof of currency in food safety credentialing. Prerequisites: BMGT 3340 and ACCT2301; or graduate student status

Prerequisite

BMGT 3340 AND ACCT 2301