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FNS
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200
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Quantity Food Management
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Food and Nutrition Systems I explores the basic principles and theories of food service systems; menu planning; quantity recipe standardization and costing; procurement and production of quality food; and food service computer applications.
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Lect: 2 hrs./Lab: 3 hrs.
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| Prerequisites: FND 100 and FNN 100 and FNP 100
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Course Weight: 1.00
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Billing Units: 1
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FNS
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400
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Food Service Systems Management
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This is an advanced course in the principles of food service operations and management as applied in health care institutions and other settings. Using the case study approach, the latest trends in menu planning, purchasing, inventory and production management, financial controls, planning and system change, and the use of quality assurance mechanisms are emphasized. The application of management information systems, at both the operational and managerial level are highlighted.
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Lect: 3 hrs.
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| Prerequisites: ACC 100 and FNS 200
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Course Weight: 1.00
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Billing Units: 1
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COURSES