Nutrition and Dietetics 310
NUTR 310: Food Service Management I
Prerequisite: NUTR 214 and admission to upper division NUTR
Credit Hours: (3)
This course presents the basic principles and current practices of foodservice management. It is the first of a two-part sequence.
Detailed Description of Content of Course
This course presents the basic principles and current practices of foodservice management.
Topics include:
- History of the foodservice industry
- Challenges and current trends
- Classification of operations
- Systems concept and approach
- Menu development
- Methods of assembly, delivery and service
- Facilities planning and design
- Equipment and furnishings
- Resource conservation
- Marketing of foodservice operations
Detailed Description of Conduct of Course
Course instruction strategies may include, but will not be limited to, lecture, discussion, class activities, problem based learning, case studies, videos, guest speakers, and student presentations.
Goals and Objectives of the Course
Successful completion of the course will enable the student to:
- Discuss the impact of current and future trends on foodservice operations.
- Describe the systems approach to management of foodservice operations.
- Develop and evaluate menus for a variety of settings.
- Cite characteristics of various methods of assembly, delivery and service.
- Describe considerations involved in designing facilities.
- Select equipment and furnishings appropriate for a foodservice operation.
- Choose resource and waste management systems to minimize economic and environmental impact.
- Apply principles of marketing to foodservice operations.
Assessment Measures
Assessment measures may include, but will not be limited to exams, assignments, projects, case studies, and oral presentations.
Other Course Information
This course, in part, fulfills the requirements for the Didactic Program in Dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics.
Review and Approval
December 2002 Updated Anne Alexander, Chair
March 27, 2012 Revised
April, 2019