Nutrition Science
Term : Summer 2020
Catalog Year : 2019-2020

NTS 445 - Food Service Management

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Description: The purpose of this course is to prepare students for employment in the foodservice industry, including school foodservice and healthcare. The course covers principles of menu planning for modified dietary needs, recipe adaptation and costing, purchasing for commercial and institution foodservice, supplies and equipment, budgeting, regulations, and employee management. The course prepares dietitians to plan, organize, staff, and lead foodservice establishments using management theories and principles with attention on producing safe, high quality, cost-saving meals using sustainable practices. Co-convened with NTS 545. Letter grade only.

Units: 3

Sections offered: Fall 2021

Prerequisite: NTS 135, HA 240, and HA 243