HRTM 3108 - Nutrition/Sanitation/Food Sfty

Institution:

Fairleigh Dickinson University-College at Florham

Subject:

Description:

This course is designed to provide students with the basic food-service knowledge needed to supervise staff in this segment of the hospitality industry. Students gain an understanding of food-borne illness and prevention of it. Additional topics covered include: food spoilage, storage, transportation, government regulations and sanitation codes. This course will also foucs on basic nutrition information necessary for the food-service professional in any environment. What are our legal and ethical responsibilities to our guests? [1/23/2006]

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.fdu.edu

Phone Number:

(973) 443-8500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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