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May 02, 2026
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2022-2023 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.
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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
Prerequisites - DTC 251
Other Restrictions - Department Permission is required
Restriction by Major - Dietetics [BS] (Phased-Out), Dietetics Combined [BS + MS]
Restriction by Class - Junior, Senior, or Second Bachelor standing
Keywords: Dietetics
Updates: Change to major restrictions 10/2020, effective Fall 2021; Course Rotation added 9/2014; Change to title and description 5/2013, effective Winter 2014
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