Course Description
Food Management Systems
(3-2-2) Aspects of the organization and management
of institutional food service systems. Includes
menu planning and evaluation, purchasing,
receiving and storage of food supplies, inventory
control, sanitation and safety, and quality
Recommended Prerequisite(s): DITA-1301
Semester hours:3
Lecture hours:2
Lab hours:2
Petition required:N
Course may be repeated for credit when the topic varies:N
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