NUT335 Foodservice 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 foodservice establishments.
Semester(s)/Term Offered: Usually in the Spring.
Prerequisite: NUT201/H Fundamentals of Human Nutrition