HMEC 421 - INSTITUTIONAL FOOD SERVICE

Institution:

Delaware State University

Subject:

Human Ecology

Description:

Basic principles and theories of food service systems; menu planning, development, standardization, adjustment, costing of quantity recipes; food procurement and quantity food production; reviews of food systems; computer applications in food service; environmental issues, HACCP; quality reviews, complying with USDA and JCAHO standards for institutional food service.Credit, three hours.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.desu.edu

Phone Number:

(302) 857-6060

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.