FOOD SERVICE OPERATIONS
Fundamentals, principles, and practices of the United States Food Systems, Food Service, and Food Service Management. Introduction to the food service industry as applied in diverse settings, including but not limited to schools, hospitals and restaurants.
Prerequisites & course information
Requisites: FOOD SCI 301 and declared in Nutritional Sciences BS or BS-Nutrition and Dietetics Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Assess the impact of a public policy position on the nutrition and dietetics profession Audience: Undergraduate 2. Explain the process involved in delivering quality food and nutrition services Audience: Undergraduate 3. Apply management theories to the development of programs or services Audience: Undergraduate 4. Evaluate a budget/financial management plan and interpret financial data Audience: Undergraduate 5. Apply principles of human resource management to different situations Audience: Undergraduate 6. Apply safety and sanitation principles related to food, personnel and consumers Audience: Undergraduate Learning Outcomes: 1. Assess the impact of a public policy position on the nutrition and dietetics profession Audience: Undergraduate 2. Explain the process involved in delivering quality food and nutrition services Audience: Undergraduate 3. Apply management theories to the development of programs or services Audience: Undergraduate 4. Evaluate a budget/financial management plan and interpret financial data Audience: Undergraduate 5. Apply principles of human resource management to different situations Audience: Undergraduate 6. Apply safety and sanitation principles related to food, personnel and consumers Audience: Undergraduate
Sources
- Course catalogue ↗2026-2027