Food Service Management

Catalog description

Relates to functions of food service manager regarding policies and procedures;food procurement, preparation and service; sanitation and safety in quality foodpreparation; interaction and communication of food service personnel withothers; personnel functions, cost control and budget implementation; layout anddesign of kitchen equipment; and use of computerized data processing systems.(offered spring semester only) Prerequisite: DTE201 and DTE205 with grade of Cor higher. Corequisite: DTE203 and DTE213.