NT 376 - Food Systems Management

Institution:

Erie Community College

Subject:

Description:

A continuation of Introduction to Food Systems Management (NT275) including the application of nutrient modification to menu writing, purchasing, recipe standardization production and delivery systems, receiving and storage, inventory, equipment, cost analysis and financial control for health care food service. Waste management and management information systems in health care are also discussed. Prerequisites: NT 228, NT 275. Co-requisite: NT 377. S (N)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ecc.edu

Phone Number:

(716) 842-2770

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.