Course Description
 
 
Food Management Systems
 
(4-4-0). Aspects of the organization and
management of institutional food service systems.
Includes meal planning and evaluation,
purchasing,
receiving and storage of food supplies. inventory
control. sanitation and safety, and quality
assurance.
Recommended Prerequisite: DITA-1301
 
Semester hours:4
Lecture hours:4
Lab hours:0
Fees: 
Petition required:N
Course may be repeated for credit when the topic varies:N
 
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