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.
Prerequisite
BMGT 3340 AND Management Theory and Practice AND
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