This course is based on tasks that a team of Certified Dietary Managers has identified as common to most foodservice operations. These tasks represent current practice in the United States. As the driving force of any foodservice department, "The Menu" is the starting point. This course has been designed to build from that central concept. Food Systems Management addresses food service delivery systems and detailed management information from menus through recipes, forecasting, purchasing, inventory management, budgets, cost control, quality management, employee safety and more. This course has been approved by the Association of Nutrition and Foodservice Professionals. 70 hours classroom/50-hour preceptorship.

HEA 7317 - 20
Harris Campus
CEUs: 12.00
Contact Hours: 120.0
Synonym: 64180
Tuition: $180.00
Term: Fall 2016 (9/8/2016 12/15/2016)
Format: Classroom/Lab
Meets:
Class - T 5:00 PM - 10:00 PM in Harris 1 Building 2237
Class - Th 5:00 PM - 10:00 PM in Harris 1 Building 2237
Note: Purchase of textbook required from The Association of Nutrition and Food System Professionals. 50 hour preceptorship with an approved preceptor. Hours must be completed by the last class. Background check and Health screening is required by preceptor faci