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 on the Beirut campus and in the Spring every other year on the  Byblos campus.

Pre or Corequisite: NUT201/NUT201H Fundamentals of Human Nutrition