DMTP 115 - DMA Food Service Operations

Institution:

Bossier Parish Community College

Subject:

Description:

Foundation knowledge of institutional foodservice management in both classroom and field experience. Topics reviewed include delivery systems, menus, recipes, purchasing, receiving and storage, cooking procedures, equipment needs, safety, productivity, budgeting, cost effective procedures, and department coordinating.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bpcc.edu

Phone Number:

(318) 678-6000 ext 6206

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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