— Food Service Systems Management

Prerequisites & course information

This version has ended; see updated course, below. Course Description: Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications. Learning Activities: Lecture 3 hour(s). Grade Mode: Letter. FSM 122 — Food Service Systems Management (3 units) Course Description: Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications. Prerequisite(s): ARE 112 ; FSM 120 . Learning Activities: Lecture 3 hour(s). Enrollment Restriction(s): Pass One open to senior Clinical Nutrition majors. Grade Mode: Letter. This course version is effective from, and including: Fall Quarter 2026. Learning Activities: Lecture 3 hour(s). Grade Mode: Letter. FSM 122 — Food Service Systems Management (3 units) Course Description: Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications. Prerequisite(s): ARE 112 ; FSM 120 . Learning Activities: Lecture 3 hour(s). Enrollment Restriction(s): Pass One open to senior Clinical Nutrition majors. Grade Mode: Letter. This course version is effective from, and including: Fall Quarter 2026.