Apr 25, 2024

2018-2019 Undergraduate Catalog

2018-2019 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.

DTC 350 - Foodservice Systems Management I

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.

Credit 3 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Fall

Prerequisite(s) DTC 251
Department Permission is required

Major Restriction(s) Dietetics [BS] or M.S. in Dietetics
Class-Level Restriction Junior, Senior, or Second Bachelor standing

Notes -
Previously listed as Food Systems Management I
Updates Course Rotation 9/2014, Change to Course Title and Description 5/2013, effective Winter 2014; Links 04/2011

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