NUFS 426 - Food Systems Management I Lecture

Institution:

University of the District of Columbia

Subject:

Description:

The course emphasizes planning various types of hospital menu as the focal point of food service and offers skills to analyze and interpret nutrient composition of menus. Students will identify different types of food service operations, including food production, food delivery systems, quantity food production, procedures and principles of food procurement, markets, buyers, methods of purchasing, food receiving and storage, specifications, inventory records, recipe development and standardization, production control, production scheduling and demonstration of basic food preparation and presentation skills. Pre-requisite: FDSC 106. Co-requisite: FDSC 428.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.udc.edu

Phone Number:

(202) 274-5012

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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