NUTR 3955 - Food Systems Management

CIP Code 513101
5 Credit Hours
Students learn the principles of food service systems management including human resource management and related laws, performance improvement techniques, material management, workflow and production, laws and regulations in food service sanitation, leadership styles, communication and interpersonal skills, and financial management. Lab section students engage in 2 hours of food service systems management practicum experience in quantity food production and management. Practicum and case studies will be used to emphasize production of quantity foods, menu planning, procurement, costing, preparation, service, sanitation, delivery systems, and use and care of quantity food equipment.
Prerequisite: NUTR 3104 Science of Food and NUTR 3201 Food Safety with a minimum grade of C.
Co-requisite: NUTR 3955L Food Systems Management Lab.