DTC 350 - Food Systems Management I
Introduction to food systems management with emphasis on sanitation safety, equipment selection and operation, food purchasing, receiving and storage, and personnel management.
Credit Hours: 3 hrs
Prerequisite: and department permission
Class Restrictions: Junior, Senior, and Second Bacc.
Major Restrictions: Only students in Dietetics Major (IDTC) and M.S. in Dietetics Programs can enroll in this course
Course Revisions: Change to Course title from “Food Systems Management I” to “Foodservice Systems Management I,” and description changed to
“Introduction to foodservice systems management with emphasis on systems theory, menu planning, sanitation and safety, procurement, production, distribution, communications, and personnel and financial management. Customer satisfaction and marketing are also emphasized. Students will us problem-based learning to apply systems theory.”
5/2013, effective Winter 2014
Last Updated: Change to Course Title and Description 5/2013, effective Winter 2014; Links 04/2011
Winter 2020 Course Sections
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Summer 2019 Course Sections
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