NUT335 Food Service and Safety Management

[3–0, 3 cr.]

This course covers the different functions of a food-service manager in terms of menu planning, purchasing, production, distribution and service, and facility layout and design. It also highlights the principles of food safety and the application of quality management systems (HACCP and ISO 22000) in food-service establishments.

Prerequisite: NUT201 Fundamentals of Human Nutrition