NUTR 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