Search Results

DIET 100   Foodservice Management for Dietary Managers (3 Hours)

This course provides a comparison of the different types of meal service, along with ways of satisfying client preferences. Students will understand and apply the various components of foodservice including forecasting, purchasing, receiving and storing food, and equipment recommendations. Budgeting, marketing, safety and food quality of the industry will also be covered. 3 hrs. lecture/wk.