NUTR 315 - Food Service Management II
Prerequisite: NUTR 310 & BIOL 334
Credit Hours: (4) Four hour lecture
This course presents the basic principles and current practices of foodservice management. It is the second part of a two-part sequence. It includes the National Restaurant Association’s Servsafe® Certification program.
Detailed Description of Content of Course
This course presents the basic principles and current practices of foodservice management. It includes the National Restaurant Association’s Servsafe® Certification program.
Topics include:
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:
Assessment Measures
Assessment measures may include, but will not be limited to exams, assignments, projects, case studies, oral presentations, and class participation.
Other Course Information
This course fulfills in part, 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
Revised 5/7/09
February 15, 2012 Revised
April, 2019