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
Petition required:N
Course may be repeated for credit when the topic varies:N
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