NUTRI 370 Food Service Management
Hours: 54 hours LEC
The course will study the organization, planning, and control of production for a quantity food service operation. This course also examines the process and importance of food service functions such as leadership, human resource management and employee inservice training, menu planning and pricing, scheduling of staff and production, portion and temperature control, recipe standardization and scaling, basic tenants of food and equipment safety and sanitation, and elements of culinary layout and design.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
SLO 1: Demonstrate independent learning and effective communication skills.