NUTR 1060 - Foodservice Management I for Dietary Managers
3credit hour(s)Pre- or corequisite:NUTR 1015 This course explores the fundamentals of non-commercial foodservice and dining services management for dietary managers, with a focus on quantity food production, meal service, and food safety and sanitation in care centers, schools, correctional facilities, hospitals, and employee feeding venues. Topics covered include standardized recipes, food production systems, preparation of nourishments and supplements, client satisfaction, quality processes, sanitation, and safe food handling. The course is intended for students enrolled in the Dietary Manager Certification program.