NSC558
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NSC558 - Advanced Foodservice Management
Course ID
041904
Course Description
This course will provide students with knowledge, tools and competencies related to foodservice systems management to prepare them to lead in institutional foodservice management and entrepreneurial roles. Course topics include recipe/menu development and modification; supply and procurement; food production and service systems; sanitation and safety; quality management; management tools, functions, skills; resource management; and information management and reporting.
Min Units
3
Max Units
3
Repeatable for Credit
No
Grading Basis
GRD - Regular Grades A, B, C, D, E
Career
Graduate
Enrollment Requirements
018580
Course Requisites
May be convened with
Component
Lecture
Optional Component
No