Food Systems Management

Catalog description

Focuses on food service systems used in food service departments. Includes the exploration of each element of the system beginning with menu planning and ending with quality management. Introduces basic principles and functions of purchasing, receiving and storage of food and nonfood items as they relate to cost control and quality. Discusses food production distribution and service as related to cost and staff. Includes the management structure in which nutrition care and food service are provided. Emphasizes management principles and processes, organizational relationships and staff recruitment and supervision. Covers financial topics of budget development, resource allocation, performance monitoring and costing. Introduces marketing strategies Includes the laws, regulations and standards affecting dietetic operations.