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Nutrition Science

NTS 545 - Food Service Management

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 445. Letter grade only.

Units: 3

Sections offered: Fall 2024

Requirement Designation:

Prerequisite: Graduate Status